Ingredients

Makes 8 servings

　　3/4 lb fresh poblano chiles (4), seeded, deveined, and chopped

　　1 medium white onion, chopped

　　3 garlic cloves, minced

　　12 fresh flat-leaf parsley sprigs

　　2 3/4 cups chicken broth

　　2 cups long grain white rice

　　1/4 cup vegetable oil

　　3/4 teaspoon salt

　　

Step 1

Purée chiles, onion, garlic, parsley, cilantro, and 1/2 cup broth in a blender until smooth as possible.

　　

Step 2

Cook rice in oil in a 4-quart heavy saucepan over moderately high heat, stirring, until pale golden, about 2 minutes. Add purée and cook over moderate heat, stirring, until liquid is evaporated, 2 to 4 minutes. Add salt and remaining 2 1/4 cups broth, then simmer, uncovered until steam holes appear in rice, 10 to 12 minutes.

　　

Step 3

Cover pan and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork.

　　Cooks' note:

　　• Rice may be made 1 day ahead, cooled completely, then chilled, covered. To reheat, sprinkle with 2 tablespoons water in a shallow baking pan and cover with foil, then bake in a 350°F oven until hot, 12 to 15 minutes.

　　Gourmet's Casual EntertainingRandom House