1 1/2 Cups Long Grain Rice
2 Poblano Chiles
4 Cups Chicken Broth
3 Tbsp. Finely Chopped White Onoion
1 Garlic Clove (minced)
1 Cup Firmly Packed Flat-Leaf Parsley
1/2 Cup Firmly Packed Cilantro
1/3 Cup Chicken Fat (for a healthier version you can use avocado oil)
Sea Salt To Taste
To Roast Poblanos
Preheat oven to 450 degrees.
Rub the poblano peppers with 1 teaspoon of avocado oil. Lay on a baking sheet and roast for 25 minutes or until skin is blistered. Once the skin is blistered remove from oven, put them in a bowl and cover with plastic wrap or a kitchen towel to steam for 15 minutes.
Once the peppers come to room temperature, gently remove skin. Remove seeds and cut poblanos into strips.
Cover the rice with hot water and let it sit for 10 minutes. After 10 minutes strain rice and rinse with cold water, drain the rice and set aside.
In a large pot heat the chicken fat (or avocado oil) over hight heat, add rice and cook for 5 minutes making sure you keep an eye on it and stir occasionally.
Add the poblano strips and onion and continue to cook for 5 minutes.
While that cooks combine the parsley, cilantro, garlic and 1 cup of the chicken stock in your blender and blend until smooth.
Add the puree to the rice and cook over high heat, stirring until most of the puree is absorbed (about 6 minutes)
Follow with the remaining 3 cups of chicken broth, season to taste. Cover and continue to cook over high heat until the broth has been absorbed.
Turn off heat keep the rice covered and let sit for 15 minutes.
Fluff with a fork and serve immediately. Enjoy!
I learned how to make this recipe from one of my all time favorite cookbooks The Art of Mexican Cooking: Traditional Mexican Cooking.