"This is one of my favorite recipes to make because it's always well received. It has a wonderful aroma that envelops the house." -Arundathi Krishna, San Mateo, CA
4 cups plus 2 tablespoons water, divided
1 cup basmati rice
1 cup chopped fresh cilantro
2 poblano chiles, seeded and coarsely chopped
1 1/2 teaspoons olive oil
1 cup finely chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped green onions
1 garlic clove, minced
1/2 teaspoon salt
How to Make It
Combine 2 cups water and rice; let stand 30 minutes. Drain well.
Place 2 tablespoons of water, fresh cilantro, and poblanos in a blender or food processor; process until smooth.
Heat oil in Dutch oven over medium-high heat. Add onion, bell pepper, green onions, and garlic; sauté 3 minutes. Add poblano mixture; sauté 2 minutes. Stir in rice, 2 cups water, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
I love this recipe, and it's great with practically anything. We had it tonight with roasted chicken and steamed squash, but I've also served it with salmon, turkey sausages, and pork chops. Although Anaheim peppers will do, the Poblanos have a special taste that's worth looking for. I usually use 1/4 cup chicken broth and 1 3/4 water.