Arroz Verde

1 can (14 1/2 oz.) no fat chicken broth
1 long green Italian pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped, scant 1/4 cup
12 sprigs cilantro, including stems
2 tsp. oil preferably olive
1 medium onion, chopped
1 green bell pepper chopped
2 cloves garlic minced
1 cup uncooked rice
1 tsp. salt
1 medium zucchini, halved lengthwise
1/4 to 1/2 cup minced fresh cilantro

In pot over high heat combine first 4 ingredients; bring to a boil. Reduce heat to medium-low simmer until peppers are soft, 18 minutes. Remove from heat. Cool 5 minutes.

Puree broth mixture until smooth. Add enough water to broth mixture to make 2 cups; set aside.

Wipe pot dry. Add oil; heat over medium-high heat. Add onion, bell pepper and garlic; cook until softened, 5 minutes.

Add rice; cook, stirring frequently, until rice turns opaque, 5 minutes.

Add broth mixture and salt. Cover, increase heat to high and bring to a boil. Reduce heat to low; simmer until rice is tender and liquid is absorbed, 25 minutes. Remove from heat.

Meanwhile, position oven rack about 4-inches from heat. Preheat broiler.

Line baking sheet with foil. Coat with nonstick cooking spray.

Place zucchini, cut side down on foil. Broil until softened and lightly charred, 5 minutes per side.

Cut zucchini into 1/2 inch pieces.

Stir zucchini and minced cilantro into rice. Serve right away.

Servings: 6
From: Charo, Ohio