Recipe information
Yield
serves 6 to 8
Ingredients
2 tablespoons vegetable or olive oil
1 white onion, cut into 1/4-inch dice
2 garlic cloves, minced
1 1/2 cups long-grain rice
2 1/2 cups homemade or low-sodium store-bought chicken or vegetable stock, or water
1/2 cup finely chopped fresh cilantro
1 poblano chile, seeded and finely chopped
Coarse salt and freshly ground pepper
Preparation
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion; cook until it is soft and translucent, about 8 minutes. Add the garlic; cook 2 minutes. Add the rice, and stir to coat. Add the stock, and bring to a boil; reduce heat to a simmer. Cover, and cook until the rice is tender, about 15 minutes.
Step 2
Turn off heat; let stand, covered, until the liquid is absorbed, 5 to 10 minutes. Fluff with a fork; stir in the cilantro and poblano. Season with salt and pepper. Serve hot.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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