Arroz Verde - Green Rice

4 canned poblano chilies, *or substitute 4 green peppers, each 4 inches in diameter
4 c. chicken stock, fresh or canned
1 c. coarsely chopped fresh parsley
1/2 c. coarsely chopped onions
1/4 t. finely chopped garlic
1 t. salt
1/8 t. freshly ground black pepper
1/4 c. olive oil
2 c. raw long grain rice
*Note(from original author): I don't know what poblano means, but I buy Ortega's or Ashley's canned large green chilies. Never tried this with green peppers.

• Handle the chilies carefully as you wash out the thick white membranes and discard seeds.
• Pat them with a damp towel then let them rest a few minutes.
• Chop the chilies into chunks.
• Combine 1 cup of the chunks and 1/2 cup of stock in a jar of a blender and blend at high speed for 15 seconds.
• Then gradually add the remaining chilies and the parsley, onions, garlic, salt and pepper, blending until the mixture is reduced to a smooth puree.
• Pour the oil into a 2 - 3 qt. casserole and set it over moderate heat.
• When the oil is hot, but not smoking, add rice and stir constantly for 2 - 3 minutes until grains are coated with oil.
• Do not let them brown.
• Now add the puree chili mixture and simmer, stirring occasionally, for 5 minutes.
• Meanwhile, bring the remaining 3 1/2 cups of stock to a boil in a small saucepan and pour it over the rice.
• Return to a boil, cover the casserole and reduce the heat to its lowest point (I slide the casserole to an electric burner already set on low.)
• Simmer undisturbed for 18 - 20 minutes, or until the rice is tender and has absorbed all the liquid.
• Before serving, fluff the rice with a fork.
• If the rice must wait, remove the cover and drape the pan loosely with a towel.
• Place in preheated 250° oven to keep warm.

Serves