| Mexican Green Rice (Arroz Verde) October, 2000 Serves 6 / In most Mexican households, this herb-laced rice is served on special occasions. Prep Time: 5-10 Minutes Cooking Time: 45 Minutes 1/2 jalapeño pepper, seeds removed 2 fresh poblano chile peppers, inner membrane and seeds discarded 34 cloves garlic 1/2 green (sweet) pepper, inner membrane and seeds removed 2/3 cup packed fresh cilantro, divided 2 tablespoons high-quality vegetable oil 1/2 medium yellow onion 1 cup long-grain brown rice 2 1/4 cups vegetable broth 1/4 teaspoon salt 1. Combine chile peppers, garlic, sweet pepper, 1/2 cup cilantro and onion in blender; pulse until finely chopped but not puréed. Set aside. 2. Add oil to medium saucepan on medium-high heat. Add chile mixture and sauté for 3 minutes. Add rice and sauté until grains are thoroughly coated, about 2 minutes. Add broth and bring to a boil. Stir, reduce heat to low and cover tightly. Simmer 40-45 minutes. 3. Remove pan from heat and let stand for 5 minutes. Fluff with fork and add salt. Garnish with additional cilantro. Calories 184,Fat 6,Perfat 27,Cholesterol 0,Carbo 30,Protein 3,Fiber N/A,Sodium N/A |
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Mexican Green Rice (Arroz Verde)
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