I love green rice. We make it anytime we make Mexican food that's effort (i.e., not tacos or fajitas), because it's very simple and kind of cooks itself while you're rolling chimichangas or whatever.
3 garlic cloves
1/2 an onion
2 poblano peppers
large handful (about 1 cup) fresh cilantro leaves
2 cups hot water
1 cup short grain white rice
drizzle oil
2 T
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