CookingWithGeorgeAndFriends.com

Week 69 Recipe

POBLANO PEPPER-CILANTRO RICE

TOOLS • Cutting Board • Knife • Wooden Spoon • 10" Skillet with lid • Blender   INGREDIENTS • 1 tbsp plus 1 1/2 tsp vegetable oil • 1/2 cup white onions, chopped • 2 poblano chilies, roasted, peeled,   stemmed, seeded & coarsely chopped • 2 tsp garlic, chopped • 1 tsp ground cumin • 1/2 tsp salt • 1/4 cup fresh cilantro leaves, roughly   chopped (plus more for garnish if   desired) • 1/4 cup fresh parsley leaves, roughly   chopped • 1 3/4 cups chicken broth • 1 cup long-grain white rice

PREPARATION: In skillet, heat 1 1/2 tsp of the oil over medium high heat. Add the onions and chiles, cook, stirring for appx 3 minutes. Add the garlic, cumin, salt, cilantro and parsley. Cook, stirring for 30 seconds. Remove from the heat and transfer to the blender with 1/2 cup of the broth. Process on high speed until smooth. Heat the remaining tbsp of oil in the pan over medium heat. Add the uncooked rice, cook, stirring until translucent, appx 1 to 2 minutes. Add the puree and cook, stirring to evaporate most of the liquid, about 2 minutes. Add the remaining stock, stir and cover. Lower heat to medium low and simmer without stirring until the rice is tender and the liquid is absorbed, appx 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with fork and serve. HINTS: After roasting the chiles, place in plastic bag and seal for about 10 minutes to allow them to cool and sweat. This will make peeling them much easier.