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Ingredients
3 fresh poblano chilies, peeled and chopped Approximately
4 cups chicken stock, boiling
1 clove garlic, peeled and crushed
1 small onion, coarsely chopped
1 cup parsley leaves
¼ cup olive oil
2 cups arborio rice
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
95 grams carbs; 7 milligrams cholesterol; 594 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 4 grams fiber; 981 milligrams sodium; 14 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the chilies, a half-cup of the chicken stock, garlic, onion and parsley in a blender or food processor and puree until smooth.
- Step 2
Heat the oil in a large skillet. Add the rice and cook, stirring, for two to three minutes to coat thoroughly with the oil. Add the chili puree and simmer for five minutes, stirring frequently. Add one cup boiling stock and stir. Cook until absorbed.
- Step 3
Add another cup of boiling stock. Cook and continue adding stock, stirring frequently, half a cup at a time, until the rice is cooked al dente, firm to the bite. Correct seasoning and serve.
Private Notes
Comments
This is delicious. Test taste your poblanos. Ours were very kicky so only used two for 1.5x the recipe. Serving with lime-oregano marinated grilled chicken. Yum!
This is delicious. Test taste your poblanos. Ours were very kicky so only used two for 1.5x the recipe. Serving with lime-oregano marinated grilled chicken. Yum!