Herbed Pilaf

2 poblano chilies, seeded and coarsely chopped 1/2 cup chopped fresh basil 1/2 cup chopped fresh mint 1/2 cup chopped fresh oregano4 teaspoons vegetable oil2 tablespoons minced shallot or yellow onion1 1/2 cups long-grain white riceSalt and freshly ground black pepper, to tasteHeat oven to 350 degrees.In a small bowl, combine the chilies, basil, mint and oregano with 3 cups water. Heat the oil in an ovenproof saucepan over medium heat and saute the shallot until translucent, 5 to 6 minutes. Add the rice and saute 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 teaspoon salt and pepper to taste. Cover the pan and place it in the oven. Cook until the grains are tender to the bite, 12-14 minutes. Remove from the heat and let stand, covered, for 5 minutes to steam. Uncover and, using a fork, separate the grains and release the steam. Taste pilaf and season with salt and pepper; serve at once.Serves eight.Nutrition values per serving: 180 calories, 3 g fat, 34 g carbohydrates, 2 g fiber, 4 g protein, 0 cholesterol, 150 mg sodium."Cooking at Home" by the Culinary Institute of America (2003 Wiley, $40)