When your menu calls for rice pilaf, consider this aromatic arroz verde instead. The flavor is more herbaceous than spicy, with a subtle sweetness from sautéed onion. You don’t have to limit the rice to occasions when you are serving Mexican food. Try it with grilled pork tenderloin, skirt steaks, or a pork stew.

　　

Ingredients

serves 6

　　1 large poblano chile

　　1 large jalapeño chile

　　2 1/2 cups chicken stock (page 190) or vegetable stock (page 191)

　　1/4 cup cilantro leaves, firmly packed

　　2 tablespoons vegetable oil

　　1 large white onion, minced

　　1 1/2 cups long-grain white rice

　　Kosher salt

　　

Step 1

Under a preheated broiler or directly over a gas flame, roast the poblano and jalapeño chiles until blackened and blistered on all sides. Let cool, then peel, seed, and chop coarsely. Put 1 cup of the stock in a blender with the cilantro and roasted chiles and puree until smooth.

　　

Step 2

Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until slightly softened, about 5 minutes. Add the rice and cook, stirring, for about 1 minute to toast the rice lightly. Add the remaining 1 1/2 cups stock and the chile puree. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes. Turn off the heat and let rest, covered, for 10 minutes. Fluff with a fork and season to taste with salt, then transfer to a serving bowl.

　　The Cakebread Cellars American Harvest Cookbook