Serves: 4
Total Calories: 438

1 , large poblano chile kimmy, , roasted, peeled, and seeded
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1/2 cup loosely packed chopped fresh cilantro
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1 clove garlic (medium), pressed
1 3/4 cups canned fat-free reduced-sodium chicken broth
1 tablespoon olive oil or vegetable oil
2 tablespoons white onions, finely chopped
1 cup long-grain white rice
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

1. Prepare the chile. Chop the chile and put into a blender. Add the cilantro, parsley, oregano, garlic, and the chicken broth. Blend until smooth. Reserve in the blender.

2. Heat the oil in a 2-quart saucepan over medium heat. Add the onion and rice. Stir to coat with oil and cook, stirring, until the rice and onion are fragrant and begin to color, 3 to 4 minutes. Add the puréed chile mixture all at once. Stir to incorporate evenly into the rice. Bring to a boil.

3. Reduce the heat to low, cover and cook 18 minutes, or until the rice is tender, but still moist, and the liquid is absorbed. Add the salt and pepper. Stir gently with a fork, cover, and let sit 5 minutes before serving.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 438
Calories from Fat: 51

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Basic Refried Beans
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Rice with Minced Pork or Beef
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