Ingredients

• 2 greens chiles
• 1 , 14 ounce
• 0.5 cups chopped cilantro
• 2 tablespoons olive oil
• 1 cup long grain rice
• 0.5 cups onion
• 2 large garlic cloves
• 1 tablespoon chicken bouillon
• 2 teaspoons salt
• 0.13 teaspoons ground cumin

Instructions

1. 1 Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
2. 2 Peel off charred skins; remove seeds. Place chiles, chicken broth and cilantro in the jar of a blender and blend until smooth. Set aside.
3. 3 Heat oil in a skillet over medium heat until it shimmers; add rice and onion. Cook and stir until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken bouillon, salt, and cumin. Add chile mixture and bring to a boil. Reduce heat to low; simmer until rice is tender, 25 to 30 minutes.

Nutrition per serving