In Good Taste Recipe: Green Rice with Poblano Pesto

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Green Rice with Poblano Pesto

By Josie Ross

4 tablespoons vegetable or olive oil

1 cup rice, medium grain
1 small white onion, diced
5 garlic cloves, peeled and finely chopped

Poblano pesto (see recipe below)

1 ¾ cups chicken broth

½ teaspoon salt

½ cup cilantro, chopped

In a large sauté pan, heat the oil over medium. Add the rice and onion, and cook, stirring regularly, until the rice looks chalky and the onion is translucent, about 5 minutes. Stir in the garlic and cook a minute longer.

Add the warm poblano pesto and stir thoroughly. Stir in the chicken broth.

Cover and cook over medium heat about 20 minutes. Uncover and check the rice for doneness- it may need five more minutes to finish cooking through. When cooked through, remove from heat, and allow to stand for a few minutes. Fluff with a fork, garnish with cilantro, and serve.

Poblano Pesto

4 poblano chiles

7 tablespoons vegetable or olive oil, divided
2 garlic cloves, chopped
1 large onion, chopped
½ teaspoon salt
1/4 cup chicken broth

Lay whole peppers on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high. Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes. Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers (it’s a good idea to wear rubber gloves). Cut off tops and discard seeds and ribs. Chop peppers.

Heat 3 tablespoons oil in a medium skillet. Combine the chopped garlic and onion in the skillet. Cook over medium until translucent. Stir in broth, salt and peppers and simmer one minute. Transfer the mixture to a blender. With the blender running, drizzle in the remaining oil.

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