1/3 cup Vegetable Oil
4 cups White Rice
1 cup Onion , diced
2 Tbsp. Garlic , minced
2 quarts Chicken Broth
1/2 cup Cilantro Leaves, chopped
2 Roasted Poblano Chiles
1.) To roast peppers, place on a hot grill or in a broiler until pepper skin blisters and becomes evenly blackened. Remove from heat and place in a plastic bag and seal to “sweat” peppers for 10 minutes. Remove from bag. Peel, stem and seed peppers, cut into thin strips. Set aside.
2.) Heat vegetable oil in a large-heavy skillet, add rice and sauté until slightly golden brown. Add the onion, garlic and continue sautéing for about 5 minutes, or until onion and garlic are slightly soft.
3.) Stir in chicken broth and bring to a boil. Add cilantro and poblano strips. Cover pan and simmer on low heat for 20 minutes, or until most of the liquid has evaporated. Set aside.
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