Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • ½ medium white onion, roughly chopped (approx. ½ cup)
  • 2 cloves garlic, minced (approx. 1 teaspoon)
  • 1 poblano pepper, seeded and roughly chopped (approx. ½ cup)
  • 1 cup packed fresh cilantro leaves and tender stems (approx. 30g)
  • ½ cup chicken or vegetable broth (120 ml)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • 1 tablespoon vegetable oil (15 ml)
  • 1 cup long-grain white rice, rinsed (approx. 200g)
  • 2 cups chicken or vegetable broth (475 ml) (plus more if needed)

Instructions:

  1. Sauté onion, garlic, and poblano in oil until softened.
  2. Combine sautéed vegetables, cilantro, broth, salt, cumin, and pepper in a blender; blend until smooth.
  3. Sauté rinsed rice in oil until lightly toasted.
  4. Add the blended green sauce and broth to the rice. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked and the liquid is absorbed (about 20 minutes).
  5. Fluff the rice with a fork and serve immediately.