Ingredients
1 1/2 cups long-grain rice
1 bunch scallions, white and pale-green parts only
2 fresh poblano chiles, stems, seeds, and ribs discarded, flesh coarsely chopped
3 garlic cloves
12 fresh cilantro sprigs, plus more for garnish
1 tablespoon vegetable oil
3 cups homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
Preparation
Soak rice in water 5 minutes; drain. Puree scallions, chiles, garlic, cilantro, and 1/4 cup water in a blender.
Heat oil in a large nonstick saucepan over medium-high heat until hot but not smoking. Cook rice, stirring, until just golden, 4 to 5 minutes. Add chile puree; cook, stirring, until rice is almost dry, about 3 minutes. Add stock and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low. Cook until nearly all liquid is absorbed, about 10 minutes. Remove from heat. Cover; let stand until all liquid is absorbed, 25 to 30 minutes.
Fluff rice with a fork, and season with salt and pepper. Garnish with cilantro.
