1 2/3 C. fat-free, sodium reduced chicken broth
2 poblano peppers, stems, membrane and seeds removed, chopped
12 sprigs cilantro (have some extra for garnish)
1/2 to 1 tsp. salt
1 T. vegetable or olive oil
1 C. medium grain white rice
1 small white onion, finely diced
5 garlic cloves, peeled and finely chopped

In a 2 quart saucepan, combine the broth and peppers, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the peppers are soft (almost mushy). Pour the broth and chili mixture into a food processor, add the cilantro (stems and all are ok), and process to a smooth puree and stir in the salt. Wipe the pan clean, add the oil and heat over medium heat. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft (about 5 minutes). Stir in the garlic and cook a minute longer. Add the warm pepper liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve. If you want a hotter version, mix poblanos with hotter chilies like jalapeño, or the even hotter habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are also good vegetable add-ins.

Yield: 4 servings
Calories: 245
Fat: 4g
Fiber: 2g