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