James Carrier
Makes 5 1/2 cups; 6 to 8 servings

Notes: The fresh poblano chilies add quite a bit of heat; for milder rice--or for a shortcut--substitute 1 can (7 oz.) diced green chilies and skip step 1. If making the green salsa (through step 2) up to 1 day ahead, chill airtight.

How to Make It

Step 1

Place chilies in a 10- by 15-inch baking pan. Broil 2 to 3 inches from heat, turning occasionally, until charred all over, about 15 minutes. Let stand until cool enough to handle. Pull off and discard skins, stems, and seeds.

Step 2

In a blender or food processor, whirl roasted chilies, lettuce, cilantro, tomatillos, green onions, and garlic until smooth. Pour the purée into a 1-quart glass measure and add enough broth to make 3 cups.

Step 3

In a 2- to 3-quart pan over medium-high heat, frequently stir rice in oil until opaque, 3 to 4 minutes.

Step 4

Stir in chili mixture and 1/2 teaspoon salt. Bring to a boil over high heat; cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes.

Step 5

Stir with a fork, and add more salt to taste. Mound rice on a platter.

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