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Instructions
- Cover the rice with hot water and soak for 15 minutes. Drain, rinse under cold water until clear and let the rice dry in a sieve.
- Blacken the poblano over a gas burner or under a broiler, turning it to char every side. Cover it in a bowl to steam, then peel it and discard the stem and seeds.
- Char the garlic in its skins in a dry skillet over medium-high heat, turning until marked and slightly tender. Peel it. Blend the garlic and poblano with the onion, lettuce, cilantro, salt and 1 cup of broth.
- Heat the oil in a heavy skillet and toast the drained rice, stirring occasionally, until lightly golden. Carefully pour in the poblano purée and cook for 2 to 3 minutes.
- Add the remaining broth and bring it to a boil. Cover, reduce the heat to low and simmer for 12 to 15 minutes, until the liquid is absorbed. Rest off the heat, covered, for 10 to 15 minutes and fluff with a fork.
Notes
Drain the rice well before toasting so it browns in the skillet.
Adapted from Lisa Lotts, Garlic & Zest.
