| 1/4 cup vegetable oil |
|
cook over moderately high heat, stirring, 2 minutes or until pale golden |
simmer uncovered 10–12 minutes or until steam holes appear |
cover; cook over very low heat 15 minutes or until rice is tender and liquid is absorbed |
stand covered 10 minutes, then fluff with a fork |
| 2 cups long-grain white rice |
| 340g fresh poblano chilies |
seeded, deveined, chopped |
blend until as smooth as possible |
cook over moderate heat, stirring, 2–4 minutes or until liquid is evaporated |
| 1 medium white onion |
chopped |
| 3 cloves garlic |
minced |
| 1/4 cup flat-leaf parsley |
chop, including stems |
| 1/4 cup coriander |
| 125ml water |
|
| 560ml chicken broth |
|
add |
| 3/4 teaspoon salt |