Poblano Rice

It was Sunday dinner today. Only this time we switched it up a bit. We've started the rotating Sunday Dinners.  PhotoGirl and The Yank hosted tonight. They made some out of this world carnitas.  Since the theme was clearly Mexican I opted to help out by bringing a couple of rice dishes and an appetizer. 

I've had this Poblano Rice recipe for a couple of years now. Saw it on The Food Network and thought it looked delicious. These type of rice dishes are hard to make for one person.  Finally a chance to make it. 

The prep was super easy, the flavor outstanding and not spicy.  I, however, have an issue making rice. Started this in a rice cooker - didn't do well.  Moved it to a pot with a lid and it do ok. Still not the best texture.  I'm not sure where my blocker is on rice, but man I suck at it these days.

Poblano Rice

Photo courtesy of The Food Network

Courtesy of Marcella Valladolid , Food Network
Serves 4-6

3 T vegetable oil, divided
1/2 medium white onion, chopped
2 poblano chiles,stemmed, seeded and chopped
1 clove garlic, roughly chopped
3/4 tsp kosher salt
1/2 tsp ground black pepper
1 c chicken broth, plus more if needed
1 c long grain rice

Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.

Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.

Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving