Yield: 6 servings
|2 eaches||Poblano Chiles; Lg, *|
|2 eaches||Cloves Garlic;Finely Chopped|
|½ cup||Onion; Chopped, 1 Md|
|1 cup||Regular Rice, Uncooked|
|2 cups||Chicken Broth|
|¼ cup||Parsley; Snipped|
* The Poblano Chiles should be roasted and peeled (see Sowest 1 for instructions) and seeded.
Place the chiles, garlic, and onions in a workbowl of a food processor fitted with the steel blade, or in a blender container; cover and process until smooth. Mix the chile mixture and the remaining ingredients except the parsley, in a 3-quart saucepan. Heat to boiling stirring once or twice, reduce the heat and simmer, covered, for about 16 minutes. (DO NOT lift the cover or stir.) Remove from the heat and fluff lightly with a fork. Cover and let steam for about 10 minutes. Stir in the parsley and serve.