Green Rice
(serves 4 as a side dish)
Clean and coarsely chop:
2-3 fresh green poblano chiles
 
Boil for 2 minutes in:
1 c chicken stock
     
    Puree the chilies and stock in a blender with: 
1/2 bunch cilantro
1/2 t salt
Add stock if necessary; there should be approximately 1.5 cups of green sauce.
 
In a thick-bottomed pot, saute in olive oil until the rice is lightly browned:
1 c rice
1 small white onion, chopped finely
2 cloves garlic, minced
 
Add the green sauce, stir, and cover tightly.  Cook over low heat until the liquid is absorbed and the rice is tender, approximately 30 minutes.
Notes & Variations:
  1. You can add anything green, such as green bell pepper, water cress, green onion, jalapeno pepper.
  2. Try making 'red rice' by replacing the green chile and cilantro with dried red ancho chile (softened in warm stock), red bell pepper, and fresh tomato.