Rice with Roasted Poblanos and Spinach

3 medium poblano chiles
2 cups chicken broth
3/4 teaspoon salt
2 tablespoons olive oil
1 1/2 cups rice
1 small onion, chopped
2 garlic cloves, minced
3 cups loosely packed sliced spinach leaves

Roast the chiles directly over a gas flame or broil on a baking sheet in the oven until the skins are blistered and blackened, turning frequently. Place the chiles in a bowl and cover with plastic wrap. Let stand for 5 mintues or until cool enough to handle.

Remove and discard the skins, stems and seeds. Chop the roasted chiles into 1/4-inch pieces; set aside.

Heat the broth in a small saucepan until steaming. Stir in the salt. Cover and keep warm.

Heat the olive oil in a medium saucepan over medium heat. Add the rice and onion. Cook for 4 to 5 minutes or until the rice turns opaque. Add the garlic. Cook for a few seconds, stirring constantly.

Add the warm broth and roasted chiles and stir well, scraping down any rice grains clinging to the side of the pan. Cook, covered, for 15 minutes. Remove from the heat.

Distribute the spinach over the rice. Cover and let stand for 5 mintues.

Courtesy of “Open House, A Culinary Tour” by The Junior League or Murfreesboro