Poblano Rice

Description
Serve with grilled chicken, seafood or steak. Makes 8 servings

Ingredients

 * 3 medium-size poblano peppers, roasted, peeled and seeded
 * ¼ cup chopped onion
 * 2 cups spinach leaves
 * ¼ cup cilantro
 * 2 large cloves garlic
 * 2½ cups chicken broth, divided
 * 1 x 8¾-ounce can yellow corn, drained
 * ½ cup chopped yellow squash
 * ½ cup chopped red pepper
 * ½ cup chopped carrots
 * 1 cup uncooked rice
 * 2 tablespoons vegetable oil
 * ¼ teaspoon salt
 * ground black pepper to taste

Directions

 * 1) Purée roasted peppers, onion, spinach, cilantro, garlic and ½ cup broth in blender; set aside.
 * 2) Combine rice and oil in saucepan over medium heat. Cook rice until lightly browned.
 * 3) Add poblano purée to rice and cook about 5 minutes.
 * 4) Add corn, squash, red pepper and carrots, remaining 2 cups broth, salt and black pepper. Bring to a boil. Reduce heat and simmer 15 minutes.
 * 5) Remove from heat and let stand 10 to 15 minutes.