AllenOK
Executive Chef
One of these days, I'm going to get around to trying this.
Arroz Verde
Mexican Green Rice
Serves: 4
2 Anaheim or Poblano Chilies, roasted, peeled, and seeded
½ c (125ml) Fresh Cilantro/Coriander Leaves
2 ½ c (625ml) Chicken Stock, in all
3 T Extra Virgin Olive Oil
1 c (500ml) Long Grain Rice, washed and drained
½ Onion, chopped
1 clove Garlic, minced
Salt and Pepper, to taste
Place chiles, cilantro, and 1/2 c (125ml) of the chicken stock in a food processor and puree. Set aside. Heat the olive oil in a skillet over medium heat. Add rice and cook, stirring constantly, until slightly puffed and golden. Push rice to the side and add the onion and
garlic and cook onion until soft. Add the pureed chile mixture and remaining chicken stock. Bring to a boil. Reduce heat, cover and simmer on low for 30 – 35 minutes, until all the chicken stock is absorbed. Add salt and pepper to taste. Fluff the rice with a fork before serving.
Arroz Verde
Mexican Green Rice
Serves: 4
2 Anaheim or Poblano Chilies, roasted, peeled, and seeded
½ c (125ml) Fresh Cilantro/Coriander Leaves
2 ½ c (625ml) Chicken Stock, in all
3 T Extra Virgin Olive Oil
1 c (500ml) Long Grain Rice, washed and drained
½ Onion, chopped
1 clove Garlic, minced
Salt and Pepper, to taste
Place chiles, cilantro, and 1/2 c (125ml) of the chicken stock in a food processor and puree. Set aside. Heat the olive oil in a skillet over medium heat. Add rice and cook, stirring constantly, until slightly puffed and golden. Push rice to the side and add the onion and
garlic and cook onion until soft. Add the pureed chile mixture and remaining chicken stock. Bring to a boil. Reduce heat, cover and simmer on low for 30 – 35 minutes, until all the chicken stock is absorbed. Add salt and pepper to taste. Fluff the rice with a fork before serving.
