Green Chile Rice

Recipe from Rick Bayless.


  • 1 2/3 c. chicken broth
  • 2 fresh poblanos or Anaheim peppers, stems and seeds removed and roughly chopped
  • 12 sprigs of cilantro
  • 1 TBSP oil
  • 1 c. rice
  • 1 small onion, diced
  • 5 garlic gloves, minced
  • 1/2 tsp. salt


  1. Chiles: Combine the chicken broth and chopped chiles in a saucepan; bring to a boil and then partially cover with a lid and simmer for 10 minutes; then pour the hot chile mixture into a food processor, add the cilantro (stems included), and process until smooth puree.
  2. Rice: Wipe the saucepan clean, and add the oil and heat over medium heat. Add the rice and onion, and cook stirring regularly, until the rice is chalky and the onion is soft, about 5 minutes; then stir in the garlic and cook 1 minute longer; then add the chile puree and salt, stir once and scrape down an rice clinging to the side of the pan, cover and cook over medium-low heat for 15 minutes.
  3. Uncover and check rice and should be nearly cooked through; if the rice is just about ready, turn off heat, re-cover and let stand for 5-10 minutes to complete cooking. If rice is far from done, continue cooking for 5 minutes (may need to add more water); then retest and fluff with fork when done.

Green Chile Rice:

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