Name: Green Poblano Rice (Arroz Verde al Poblano)
Yield: Makes 4 servings
Ingredients: 1 2/3 cups chicken broth or water; 2 fresh poblano chiles, stems and seeds removed, and roughly chopped; 12 sprigs cilantro, plus extra for garnish; Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water; 1 tablespoon vegetable or olive oil; 1 cup rice, preferably medium grain; 1 small white onion, cut into 1/4-inch dice; 5 garlic cloves, peeled and finely chopped

There are many versions of special-occasion green rice in Mexico. My current favorite is this one, green with the richness and welcoming spiciness of poblano chiles, backed up by herbal cilantro and sweet onion and garlic. This full-flavored rice can accompany a simple grilled fish or chicken or any dish that weaves a little green chile into its sauce.

The rice is made pilaf style, like most Mexican rices, meaning that the raw rice is fried first so that the grains will be separate when cooked. Dependable as that method is, this rice comes out a touch sticky because of all the poblano pureed into the broth. I make it ahead, spread it onto a baking sheet to cool and allow excess moisture to evaporate, so the rice will fluff up into separate grains. Then I reheat it in a steamer.

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