Green Rice

1 onion, halved and unpeeled

6 to 8 garlic cloves, unpeeled

1 poblano pepper

1 jalapeno pepper

1 bunch fresh cilantro leaves, chopped

1 cup chicken or vegetable stock

1 1/2 cups long-grain white rice

1/3 cup vegetable oil

salt and pepper

Heat an ungreased cast iron skillet and cook the onion, garlic, and peppers until lightly charred on all sides, including the cut sides of the onions. Cover and let cool.

When cool enough to handle, remove the skins and seeds from the peppers and chop the flesh. Remove the skins from the onion and garlic and chop finely.

Place the vegetables in a food processor with the cilantro leaves and stock and process until a smooth, thin puree forms.

Heat the oil over medium heat in a heavy-bottomed pan or Dutch oven. Fry the rice until it is glistening and lightly browned in places, stirring to prevent it from burning. Add the puree, cover, and cook over a medium-low heat for 10 to 15 minutes until the rice is just tender.

Fluff up the rice with a fork, then cover and let stand for about 5 minutes. Adjust the seasoning to taste and serve. Can add seasoned cooked hamburger for a main dish.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Cookshelf Mexican by Marlena Spieler