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Categories:
chicken stock chiles garlic cilantro kosher salt vegetable oil yellow onion white rice black pepper scallions
Viewed: 47 - Published at: 8 years agoIngredients
- 2 cups chicken stock
- 2 poblano chiles
- 3 garlic cloves
- 1 cup cilantro
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1 medium yellow onion, finely diced
- 1 cup white rice
- black pepper
- 4 scallions, sliced (optional)
Method
- Cut chiles into large pieces. Remove seeds and veins for a milder rice, or leave them in for a much spicier rice. I usually remove seeds but leave veins.
- In a blender, combine chile pieces, 1/2 cup chicken stock, garlic cloves, cilantro leaves and salt. Blend until smooth. Add more chicken stock if necessary for easier blending.
- Meanwhile, heat oil in a small skillet over medium heat. Saute onion until soft. Add rice and stir for another minute.
- Pour rice/onion mixture into rice cooker. Add chile puree and remainder of chicken stock. Give a quick stir and set rice cooker to the cook setting.
- When cooker cycle ends, fluff rice. Some rice may be crusty on the bottom of the cooker pan - this is the tastiest stuff. The rice may need to steam a few extra minutes on the warm cycle until it reaches your desired consistency.
- Season to taste with salt and pepper and lime juice if desired. You can also garnish with sliced green onion.
