Ingredients

serves 6 to 8

　　2 tablespoons vegetable or olive oil

　　1 white onion, cut into 1/4-inch dice

　　2 garlic cloves, minced

　　1 1/2 cups long-grain rice

　　2 1/2 cups homemade or low-sodium store-bought chicken or vegetable stock, or water

　　1/2 cup finely chopped fresh cilantro

　　1 poblano chile, seeded and finely chopped

　　Coarse salt and freshly ground pepper

　　

Step 1

Heat the oil in a large saucepan over medium heat. Add the onion; cook until it is soft and translucent, about 8 minutes. Add the garlic; cook 2 minutes. Add the rice, and stir to coat. Add the stock, and bring to a boil; reduce heat to a simmer. Cover, and cook until the rice is tender, about 15 minutes.

　　

Step 2

Turn off heat; let stand, covered, until the liquid is absorbed, 5 to 10 minutes. Fluff with a fork; stir in the cilantro and poblano. Season with salt and pepper. Serve hot.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.