Poblano Pepper-Cilantro Rice

The 'new' Spanish rice...at least for me! From Emeril.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  vegetable oil
• 1 1⁄2 teaspoons  vegetable oil
• 1⁄2 cup  white onion, chopped
• 2  poblano chiles, roasted, peeled, stemmed, seeded, and coarsely chopped (can oven roast or see Roasted Peppers: How to Roast a Pepper on a Gas Range)
• 2  teaspoons garlic, chopped
• 1  teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄4 cup  roughly chopped fresh cilantro leaves, plus more for garnish
• 1⁄4 cup  roughly chopped fresh parsley leaves
• 1 3⁄4 cups  chicken stock
• 1  cup long-grain white rice

Directions

1. In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.
2. Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes.
3. Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.