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Place whole chiles over open flame of gas stove, turning them
from time to time, until skin is blistered and lightly charred.
Place roasted chiles in food-storage plastic bag for about 10
minutes. Remove the skin by running hands down the chile.
Make a vertical slit on one side of roasted and peeled chiles,
open down one side, and carefully removed seeds and stems.
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In blender, place roasted chiles, cilantro, 2 cups of the broth and
bouillon granules, Dover; blend about 45 seconds or until smooth.
Strain; discard solids. In 12 inch skillet, heat oil over medium high
heat. Add onion and garlic; cook and stir 1 minute. Add rice, cook
about 5 minutes, stirring occasionally, until rice is light golden.
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