Ingredients

4 Poblano chilies -- or 4 green
;peppers -- each 4 inches in
-- diameter
4 cups Chicken stock -- fresh or can
1 cup Parsley, fresh -- coarsely
-- chopped
1/2 cup Onion -- coarsely chopped
1/4 teaspoon Garlic -- finely chopped
1 teaspoon Salt
1/8 teaspoon Black pepper -- freshly ground
1/4 cup Olive oil
2 cups Long grain rice -- raw
Method of Preparing
Roast the chilies or peppers, remove their skins, stems, seeds and
thick white membranes and discard.
Chop the chilies into chunks. Combine 1 cup of the chunks and 1/2 cup
of stock in the jar of a blender and blend at high speed for 15
seconds. Then gradually add the remaining chilies and the parsley,
onions, garlic, salt and pepper, blending until the mixture is reduced
to a smooth puree. (To make the sauce by hand, puree the chilies,
parsley, onions and garlic, a cup or so at a time, in a food mill set
over a bowl. Discard any pulp left in the mill. Stir in 1/2 cup of
stock and the salt and pepper.) Pour the oil into a 2 to 3 quart
casserole and set it over moderate heat. When the oil is hot but not
smoking, add the rice and stir constantly for 2 to 3 minutes until the
grains are coated with oil. Do not let them brown. Now add the pureed
chili mixture and simmer, stirring occasionally, for 5 minutes.
Meanwhile, bring the remaining 3 1/2 cups of stock to a boil in a small
saucepan and pour it over the rice. Return to a boil, cover the
casserole and reduce the heat to its lowest point. Simmer undisturbed
for 18 to 20 minutes, or until the rice is tender and has absorbed all
the liquid. Before serving, fluff the rice with a fork. If the rice
must wait, remove the cover and drape the pan loosely with a towel.
Place in a preheated 250 degree (F) oven to keep warm.


Regards
mary