Seth's Pablano Rice

* 1 dried pablano (ancho, or other variety) pepper (see prep below)
* 1 tablespoon olive oil
* 1 large yellow onion, chopped
* 4 garlic cloves, minced
* 2 cups rice (typically long-grain, in this case we used arborio (short-grain, aka, risoto rice.)
* 3 1/4 cups low-salt chicken broth
* 3/4 teaspoon salt

Prepare a dried pablano. (see Rick Bayless )
In hot skillet, roast the dried pepper, turning until browned and fragrant.
Place in warm water to reconstitute.
Slice, discarding seeds and inner flesh to reduce heat.

Heat oil in large saucepan over medium heat. Add onion, garlic, and pepper; sauté until onion is translucent, about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes. (If needed add additional water.) Remove from heat. Let stand, covered, 5 minutes.

Serve with home brewed beer.

Based on Rick Bayless + Epicurious via Bon Appetit.
http://www.epicurious.com/recipes/food/views/Mexican-Rice-109800