How to make it

  • Blend the chiles and cilantro together in a blender with 1/2 cup of the chicken stock.
  • Heat the oil in a skillet; add the rice and cook stirring, until puffed and golden.
  • Add the onion and garlic to the skillet and cook until tender (about 2 - 3 minutes).
  • Add the remaining chicken broth along with the cilantro/chile mixture and bring to a boil. Cover, reduce heat and simmer until all the liquid has been absorbed (about 25 minutes). Check seasonings and add salt as necessary. Toss with a fork before serving.

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