Here's a great green rice dish. It looks good, it has a nice flavor (i.e. it's not overwhelming and goes nicely with just about anything).
4 pobalano chilies, or 4 green peppers
4 c chicken (I use vegetable) stock
1 c fresh parsley, coursely chopped
1/2 c onion, coursely chopped
1/4 t garlic, finely minced
1 t salt
1/8 t pepper
1/4 c olive oil
2 c long grain rice
Roast the chilies or peppers. Remove their skins, stems, seeds and thick white membranes and discard. Chop the chilies into chunks. Combine 1 c of the pepper chunks, 1/2 c stock in blender and whirl on high speed for 15 seconds. Gradually add the remaining chilies, parsley, onions, garlic, salt and pepper. Blend 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 the rice and stir constantly for 2-3 minutes until the grains are coated with oil. Don't let them brown. Add the pureed chili mixture and simmer, stirring constantly, for five minutes.
Bring the remaining 3 1/2 c of stock to boil and pour over the rice. Return to a boil, cover the casserole, and reduce the heat to its lowest point. Simmer undisturbed for 18 to 20 minutes, until the rice is tender and has absorbed all of the liquid. Before serving, fluff the rice with a fork.
You can keep the rice warm in a 250 degree F oven, just remove the cover and drape the pan loosely with a towel.