- 2 poblano chiles
- 1 cup cilantro leaves, plus 2 tablespoons chopped
- 1/2 cup minced white onion
- 1 jalapeño, chopped
- 2 garlic cloves
- Kosher salt
- 1 tablespoon vegetable oil
- 1 cup long-grain white rice
- Grilled vegetables and grated Cotija cheese, for serving
How to make this recipe
Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover tightly with plastic wrap and let cool. Peel, stem and seed the poblanos, then chop them.
In a blender, combine the 1 cup of cilantro with the onion, jalapeño, garlic, chopped poblanos and 1/2 cup of water and puree until nearly smooth. Season the salsa verde with salt.
In a medium skillet, heat the oil. Add the rice and cook over moderately high heat, stirring, until opaque, 2 minutes. Add the salsa verde and cook, stirring, until the rice is coated. Stir in 2 cups of water, season with salt and bring to a boil. Cover and simmer over low heat until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Remove from the heat and let stand, covered, for 15 minutes.
Serve the rice topped with grilled vegetables and
sprinkled with Cotija cheese.
Lively, apple-scented Albariño.