Green Poblano Rice

Place whole chiles over open flame of gas stove, turning them from time to time, until skin is blistered and lightly charred. (Or brush oil on chile surface and place under broiler, turning carefully with tongs until blistered.) Place roasted chiles in food-storage plastic bag about 10 minutes to loosen skin. Remove skin by running hands down the chile under running cold water. Make a vertical slit on one side of roasted and peeled chile, open down one side, and carefully remove seeds.

In blender, place roasted chiles, cilantro, 2 cups of the broth and bouillon granules. Cover; blend 45 seconds or until smooth. Strain; discard solids. Set aside.

In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir 1 minute. Add rice; cook about 5 minutes, stirring occasionally, until rice is light golden.

Stir in strained chile liquid. Stir in remaining 2 cups broth, half of the parsley and the salt. Reduce heat to low. Cover; cook 12 to 15 minutes or until rice is almost tender. Stir in remaining parsley.

Increase heat to medium. Uncover; cook 3 minutes or until liquid is absorbed. Add salt to taste. Let stand 5 minutes before serving.