"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
Cooking Light OCTOBER 2004
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.
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