Rice Verde
By Chef Heidi Allison


1 cup Long Grain Rice
2 cups low fat milk heated
1/2 medium White Onion chopped
1 clove Organic Garlic minced
4 Poblano Chiles roasted peeled and chopped
1 teaspoon Kosher Salt
1/2 bunchCilantro leaves only chopped


Put rice in a baking pan and toast in a 350 degree oven, shaking the pan back and forth several times until golden brown.

An alternative method is to put the rice in a heavy dry pan and cook on the stove at a medium heat while stirring until golden brown.

Put hot stock in a 2-quart pot.

Add onion, rice, garlic, chiles, and salt.

Bring to a boil.

Cover pot and reduce heat to low. Cook for 20-22 minutes.

Remove from heat. Add cilantro.

Mix with fork and serve.