Prep Time: 30 minutes  Cook Time: 30 minutes  Serves: 6


  • 3 poblano chiles, roasted, peeled and seeded with stems removed
  • 2 ¼ cups chicken broth, divided
  • ½ cup coarsely chopped cilantro, packed
  • ½ cup coarsely chopped fresh Italian parsley
  • 3 tbsp. olive oil
  • 1 cup long grain rice
  • 1 cup finely chopped onion
  • 1 ½ tbsp. minced garlic
  • 1 cup water
  • 1 tsp. kosher salt


1. Combine the chiles and ¾ cup of the chicken broth in a small saucepan and bring to a boil. Cover the pan, reduce heat to low, and simmer chiles for 12 to 15 minutes, until very soft. Pour the chilies and any broth from the pan into a blender. Add the cilantro, parsley, and ½ cup more chicken broth and process until smooth.

2. Heat the oil in a 2-quart saucepan over medium heat. Add rice and onion and cook, stirring frequently, until the rice is no longer translucent and has turned opaque white, about 5 minutes. Stir in the garlic and sauté 1 minute longer.

3. Add the chile puree, remaining broth, water and salt. Stir the mixture, bring to a boil and cover the rice. Reduce heat to a bare simmer and cook for 30 minutes. Turn off the heat, stir the rice, cover and let stand for 5 minutes. Serve.


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