Arroz verde

Ingredients:

2 tablespoon olive oil
1 cup white rice
1/4 cup onions, chopped
2 poblano chillies, roasted, peeled, deseeded and chopped
6 green onions, thinly sliced
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon cumin
1 3/4 cup vegetable broth
1/3 cup cilantro, coarsely chopped

Preparation:

Preheat oven to 375F. Heat oil in a wok over medium heat until hot.
Add rice and cook, stirring, for 2 minutes or until rice turns opaque.
Add the onions, cook and stir for 1 minute.
Stir in green onions, garlic, salt and cumin. Cook and stir for 20 seconds.
Stir in broth and bring to a boil over high heat.
Lower the heat and simmer, covered, for 15 minutes or until the rice is almost tender.
Remove skillet from heat and transfer to greased 1 1/2 qt. baking dish.
Bake uncovered for 15 minutes or until the rice is tender.
Garnish with cilantro and serve hot.