INGREDIENTS

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  

DIRECTIONS

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.