Green Rice

I made this tonight as a side dish for chimichangas.  And except for one picky little Canadian-turned-Chinese who needed soy sauce on hers, we all liked it.  It turns out nice and green.  And me being me of course I didn't follow the recipe exactly.  Next time I'll try adding cumin.  Yield: 4-6 servings.


2 cups chicken stock, warm
2 poblano chili peppers     I used just one of the green peppers we can buy here.
1 bunch cilantro leaves (about 1 cup)
salt
3 T. oil
1 medium yellow onion, finely diced (about 2 cups)   Isn't this a little heavy on the onion? But hey, suit yourself.
1 cup medium or long-grain white rice
3 cloves garlic, minced    Two, since I'm not too fond of heavy garlic right now.
freshly ground black pepper
4 green onions, sliced

In a blender combine warm chicken stock, peppers, cilantro and 1 tsp. salt.  Blend until smooth.

In medium saucepan heat oil over medium heat.  Saute onion several minutes.  Add rice and garlic and stir fry for another minute.  Add pepper puree, cover and bring to a boil.  Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 min.  Remove from heat and let sit a few minutes.

Fluff with a fork, season with salt and black pepper to taste.  Garnish with green onions.

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