Green Rice
(serves
4 as a side dish)
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Clean and coarsely chop: |
| 2-3 |
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fresh green poblano chiles |
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Boil for 2 minutes in: |
| 1 |
c |
chicken stock |
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Puree the chilies and stock in a blender
with: |
| 1/2 |
bunch |
cilantro |
| 1/2 |
t |
salt |
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Add stock if necessary; there should be
approximately 1.5 cups of green sauce. |
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In a thick-bottomed pot, saute in olive oil until the
rice is lightly browned: |
| 1 |
c |
rice |
| 1 |
small |
white onion, chopped finely |
| 2 |
cloves |
garlic, minced |
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Add the green sauce, stir, and cover tightly.
Cook over low heat until the liquid is absorbed and the rice is tender,
approximately 30 minutes. |
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Notes &
Variations:
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You can add anything green, such as green
bell pepper, water cress, green onion, jalapeno pepper.
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Try making 'red rice' by replacing the green
chile and cilantro with dried red ancho chile (softened in warm stock),
red bell pepper, and fresh tomato.
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