Ingredients

2 loosely packed cups fresh italian parsley
1 cup chopped onion
3 garlic cloves, chopped
1/3 cup water
3 tablespoons vegetable oil
2 cups long-grain rice
1-1/2 teaspoons salt
3 cups milk
2 or 3 poblano chilies, roasted and peeled, then cut into strips (optional)

Cooking Instructions

Combine the parsley, onion, garlic and water in a blender. Blend until all of the ingredients are thoroughly minced but before they become completely pureed.

Put the oil in a large nonstick pot and set over medium-high heat. When hot, add the rice and salt. Turn the heat down to medium-low and cook, stirring frequently, until the rice is golden (5 to 6 minutes.) Add the parsley mixture and bring to a simmer. Turn the heat down to low and cook, stirring gently, for 4 to 5 minutes. Add the milk and bring to a boil. Cover, turn the heat down to very low, and cook undisturbed for 25 minutes. Serve warm, garnished with the roasted chili strips if desired.

Makes 4 servings

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recipe courtesy of elliemay.com