Title: Southwest green rice
 Categories: Mexican, Soups/stews, Rice
      Yield: 6 Servings
 
      2 ea Poblano Chiles; Lg, *
      2 ea Cloves Garlic;Finely Chopped
    1/2 c  Onion; Chopped, 1 Md
      1 c  Regular Rice, Uncooked
      2 c  Chicken Broth
    1/4 ts Salt
    1/4 c  Parsley; Snipped
 
  * The Poblano Chiles should be roasted and peeled (see Sowest 1 for
  instructions) and seeded.
  
  Place the chiles, garlic, and onions in a workbowl of a food processor
  fitted with the steel blade, or in a blender container; cover and
  process until smooth. Mix the chile mixture and the remaining
  ingredients except the parsley, in a 3-quart saucepan.  Heat to
  boiling stirring once or twice, reduce the heat and simmer, covered,
  for about 16 minutes. (DO NOT lift the cover or stir.) Remove from
  the heat and fluff lightly with a fork.  Cover and let steam for
  about 10 minutes. Stir in the parsley and serve.