1⅔ c. chicken or veggie broth or water2 fresh poblano chiles (like our Poblanos!), stems & seeds removed, roughly chopped ½ to 1 tsp. salt (depending on how salty the broth) 1 Tbsp. vegetable or olive oil 1 c. medium-grain rice 1 small onion, cut into ¼” dice 5 garlic cloves, peeled & diced 12 sprigs cilantro, plus extra for garnish
In a saucepan, combine broth & chiles, bring to a boil, then partially cover & simmer gently over med./med-low heat for about 10 mins, until chiles are very soft. Pour mixture into a food processor, add the cilantro (stems & all), & process to a smooth puree. Press through a strainer into a bowl & stir in salt. Wipe pan clean, add oil & heat over medium. Add rice & onion, & cook, stirring regularly, until rice is chalky looking & onion is soft, about 5 mins. Stir in garlic & cook a minute longer. Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, & cook over med-low heat for 15 mins. Uncover & check a grain of rice: it should be nearly cooked through. If rice is just about ready, turn off heat, re-cover & let stand for 5-10 mins longer to finish cooking. If rice seems far from done, continue cooking for 5 mins or so, retest, then turn off heat & let stand a few more mins. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs & it's ready to serve.
Epicurious, October 1996 from a recipe by Rick Bayless in Rick Bayless's Mexican Kitchen