Poblano Rice

Description
Makes 8 servings

Ingredients

 * 3 medium-size poblano peppers, roasted*, peeled and seeded
 * 1/4 cup chopped onion
 * 2 cups spinach leaves
 * 1/4 cup cilantro
 * 2 large cloves garlic
 * 2-1/2 cups chicken broth, divided
 * 1 8-3/4-ounce can yellow corn, drained
 * 1/2 cup chopped yellow squash
 * 1/2 cup chopped red pepper
 * 1/2 cup chopped carrots
 * 1 cup uncooked rice**
 * 2 tablespoons vegetable oil
 * 1/4 teaspoon salt
 * ground black pepper to taste

Directions
Puree roasted peppers, onion, spinach, cilantro, garlic and 1/2 cup broth in blender; set aside. Combine rice and oil in saucepan over medium heat. Cook rice until lightly browned. Add poblano puree to rice and cook about 5 minutes. 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. Remove from heat and let stand 10 to 15 minutes. Serve with grilled chicken, seafood or steak.