Hi Nan, the link is Green Chile Risotto, and. REC: Green Poblano Rice is inside this post.
This one is on my to try pile, and the risotto sounds delish as well.
* Exported from MasterCook *
GREEN POBLANO RICE (Arroz verde al poblano)
Recipe By :Rick Bayless/Meryl
Serving Size : 4 Preparation Time :0:00
Categories : Rice side dishes
Amount Measure Ingredient -- Preparation Method
1 2/3 cups chicken broth or water
1 large poblano chili -- stemmed, seeded, roughly chopped
12 sprigs cilantro -- plus more for garnish
1/2 tsp. salt
1 Tbsp. vegetable or olive oil
1 cup medium-grain rice
1 small white onion -- cut into 1 4-inch dice
4 cloves garlic -- chopped
1. Combine the broth and chili in a large saucepan; heat to a boil over medium heat. Lower heat to medium-low; cook until chili is very soft, about 10 minutes. Pour into a food processor; add cilantro (stems and all). Puree; press through a medium-mesh strainer into a bowl. Stir in the salt; set aside.
2. Add the oil to the same saucepan; heat over medium heat. Add the rice and onion; cook, stirring often, until the rice looks chalky and the onion is soft, about 5 minutes. Stir in the garlic; cook 1 minute.
3. Add the chili puree to the hot rice; stir. Cover; cook over medium-low heat until almost tender, 15 minutes. Turn off the heat; let stand, covered, 5-10 minutes to complete the cooking. Fluff with a fork; spoon into a serving dish. Garnish with
- - - - - - - - - - - - - - - - - - -
NOTES : "There are many versions of special-occasion green rice in Mexico," Rick Bayless said. "My current favorite is this one, green with the richness and welcoming spiciness of poblano chilies, backed up by herbal cilantro and sweet onion and garlic."
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=6855
