• 1 poblano chile, seeded and coarsely chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh oregano, chopped
• 2 teaspoons vegetable oil
• 1 tablespoon shallot, minced
• 3/4 cup white rice, long-grain
• Salt, to taste
• Pepper, ground, to taste

Preheat oven to 350 degrees F. In a small bowl, combine chile, basil, mint, and oregano with 1 1/2 cups water. Set aside.

Heat oil in an oven-proof saucepan over medium heat and sauté the shallot until translucent, 5-6 minutes. Add rice and sauté until coated with oil and heated through, about 1 minute. Some of the rice may jump or pop. Add the herb mixture. Bring to a simmer, stirring the rice once or twice to prevent it from clumping together or sticking to the bottom of the pan.

Add 1/2 teaspoon salt and pepper to taste. Cover pan and place it in the oven. Cook until grains are tender to the bite, 12-14 minutes. Remove from heat and let stand, covered, for 5 minutes to steam. Uncover and, using a fork, separate the grains and release the steam.

Taste and season with salt and pepper and serve the pilaf at once.
  
Yield: 4 servings