Some time back I bought this Pillsbury- Mexican meals book from the grocery shop.
I found the recipe for this rice from the book and made it - Needless to say it was wonderful.
2 nos Pablano chilies
1/3 cup Cilantro & Parsley (chopped)
2 tbsp Olive oil
1 large Onion (chopped)
2 cloves garlic (minced)
2 cups Rice
1 tbsp Cumin seeds
Salt to taste.
wash and dry the chilies, brush the surface with oil and place it under a broiler till the skin is charred evenly on all sides.
Place the chillies in a zip lock bag and let it rest for 10 minutes to loosen the skin.
peel the skin from the chilies.
Cut the stem from the chilly and place it in a food processor along with cilantro and blend with 1 cup of water.
Strain the liquid and discard all the solid particles and set aside.
Heat oil in a pot and add the cumin seeds and let it splutter.
When the cumin seeds splutter, add the onion, garlic and saute.
When the onion is golden brown,add the rice and saute it for a minute.
Now add the salt,3 cups of water,half the parsley,chili - cilantro liquid and reduce heat to low.
Cover and cook 20-25 minutes or until rice is almost done.
Stir in the remaining parsley.
Increase the heat to medium and let it cook till all the liquid is absorbed.