(Arroz Verde)

SERVES 4

This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986).

1 small white onion, peeled and quartered
2 poblano chiles, deveined, seeded, and quartered
3 cloves garlic, peeled
1 cup fresh cilantro
2 cups Chicken Stock
Salt and freshly ground black pepper
1 cup long-grain white rice
2 tbsp. vegetable oil

1. Place onions, chiles, garlic, cilantro, and 1 cup stock in a blender. Blend, strain, and season with salt and pepper.

2. Rinse and drain rice. Heat oil in a  heavy pot over medium-low heat. Add rice and sauté, stirring constantly, for 2 minutes. Add sauce and remaining 1 cup stock. Cover and simmer for 20 minutes. Remove pot from heat, but keep covered, allowing rice to cook for another 10 minutes.