This full flavored rice can can be served with grilled fish or chicken. It's a little heavy on the points, but it's hearty enough to be the main course!
Servings: 4
1 2/3 cups fat-free, sodium reduced chicken broth 2 poblano peppers, stems, membrane and seeds removed, chopped 12 sprigs cilantro (have some extra for garnish) 1/2 to 1 teaspoon salt 1 tablespoon vegetable or olive oil 1 cup medium grain white rice 1 small white onion, finely diced 5 garlic cloves, peeled and finely chopped
In a 2 quart saucepan, combine the broth and peppers, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the peppers are soft (almost mushy). Pour the broth and chili mixture into a food processor, add the cilantro (stems and all are ok), and process to a smooth puree and stir in the salt.
Wipe the pan clean, add the oil and heat over medium heat. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft (about 5 minutes). Stir in the garlic and cook a minute longer.
Add the warm pepper liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it's ready to serve.
Advance preparation: The chalky rice portion without the sauce can be made several days ahead; just turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water. Actually this method makes a less sticky, more fluffy version - if you prefer it that way)
* If you want a hotter version, mix poblanos with hotter chilies like jalape๑o, or the even hotter habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are also good vegetable add-ins.
