Rice in Mexico is one of the most important dishes in its gastronomy. It is served as a complement to Mole, broths, meats and sometimes even just with a plantain, avocado or a little fresh cream. This is the original recipe of how in many families green rice is made. A tip that a very good cook gave me - wash the rice until the water runs clear and let it dry completely before starting to cook.
1 poblano green pepper
3 garlic cloves
½ white onion
2 tablespoons chicken broth concentrate
1 tablespoon avocado oil
1 cup white rice
¼ tablespoon kosher salt
3 cups water
In a deep pot add warm water and wash the rice, drain it and wash it again until the water runs clear and let it dry. On direct heat on the stove let the poblano chile brown on all sides, once it is well browned put it in a plastic bag or in a bowl and cover it. After 10 minutes, remove the pepper from the bag and remove the skin, head and seeds.
In a blender add the poblano pepper, garlic, onion, chicken concentrate and 1 cup of water. Blend very well and set aside. In a frying pan add a little avocado or olive oil and add the dry and drained rice. Let it toast for 3 minutes over medium heat and add the chili mixture and two cups of water and add salt to taste. Let it boil over low heat and cover it for 20 minutes.
To serve you can always garnish with cilantro and plantain or add Oaxaca cheese and leave in the oven for another 5 min.