Ingredients
- 2 poblano chiles; roasted, seeded and peeled
- 1/2 cup fresh cilantro (you can use both leaves and stems)
- 2 1/2 cups low-sodium or homemade chicken stock
- 2 tablespoons oil
- 1 cup long-grain rice
- 1/2 cup chopped onion
- 1 clove garlic, minced
- salt, to taste
Description
This Rice, Piquant With Flavors Of Chilies And Cilantro, Makes A Perfect Accompaniment To My Crab Enchiladas.
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