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Side Dish
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 bunch Cilantro 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.