1/8 cup vegetable oil
1 cup Basmati or long-grain rice
2 large poblano chiles, tops removed,
    seeded, and diced
1 cup fresh cilantro leaves
3 garlic cloves, mashed
1/2 onion, diced
2 tablespoons chicken bouillon granules
Salt
Pepper
1 cup frozen peas and carrots
1 tablespoon butter

In a Dutch oven with a tight-fitting lid, heat oil and sauté rice.

In a blender purée chiles, cilantro leaves, garlic, and onion with 2 cups hot water. Strain over the sautéed rice. Add chicken bouillon granules and stir until dissolved. Add salt and pepper to taste. Cover and cook for 20 to 25 minutes until rice is tender.

Meanwhile, cook frozen peas and carrots in lightly salted water for 1 minute. Drain. Add 1 tablespoon butter and garnish rice with them.

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