"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.