GREEN RICE

I am hosting a BBQ for Father's Day and have decided to make grilled chicken and poblano tacos. I wanted a side dish to go along with it and found this from Ingrid Hoffman. Hopefully it will turn out good. I am a tad nervous that it will be too much green with the avocado salsa too.

INGREDIENTS
2 cups chicken stock, warm
2 poblano chile peppers
1 bunch cilantro, leaves chopped (about 1 cup)
Salt
3 tablespoons corn oil
1 medium yellow onion, finely diced (about 2 cups)
1 cup medium or long-grain white rice
3 cloves garlic, minced
Freshly ground black pepper
4 scallions, white and pale green parts only, sliced, optional

DIRECTIONS
1. In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.
2. Blend until smooth.
3. In medium saucepan heat olive oil over medium heat. Saute onion until soft, about 2 to 3 minutes. Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes.
4. Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.