Side Pannel
Arroz Verde (Green Rice)
Arroz Verde (Green Rice)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Rice
Ingredients List
- 4 Poblano chilies; or 4 green
- ;peppers, each 4 inches in
- ;diameter
- 4 c Chicken stock; fresh or can
- 1 c Parsley, fresh; coarsely
- ;chopped
- 1/2 c Onion; coarsely chopped
- 1/4 ts Garlic; finely chopped
- 1 ts Salt
- 1/8 ts Black pepper; freshly ground
- 1/4 c Olive oil
- 2 c Long grain rice; raw
Directions
SILVER XPRESS MAIL SYSTEM 5
Roast the chilies or peppers, remove their skins, stems, seeds and thick
white membranes and discard. Chop the chilies into chunks. Combine 1 cup of
the chunks and 1/2 cup of stock in the jar of a blender and blend at high
speed for 15 seconds. Then gradually add the remaining chilies and the
parsley, onions, garlic, salt and pepper, blending until the mixture is
reduced to a smooth puree. (To make the sauce by hand, puree the chilies,
parsley, onions and garlic, a cup or so at a time, in a food mill set over
a bowl. Discard any pulp left in the mill. Stir in 1/2 cup of stock and the
salt and pepper.)
Pour the oil into a 2 to 3 quart casserole and set it over moderate heat.
When the oil is hot but not smoking, add the rice and stir constantly for 2
to 3 minutes until the grains are coated with oil. Do not let them brown.
Now add the pureed chili mixture and simmer, stirring occasionally, for 5
minutes. Meanwhile, bring the remaining 3 1/2 cups of stock to a boil in a
small saucepan and pour it over the rice. Return to a boil, cover the
casserole and reduce the heat to its lowest point. Simmer undisturbed for
18 to 20 minutes, or until the rice is tender and has absorbed all the
liquid. Before serving, fluff the rice with a fork. If the rice must wait,
remove the cover and drape the pan loosely with a towel. Place in a
preheated 250 degree (F) oven to keep warm.
77 of 108
Roast the chilies or peppers, remove their skins, stems, seeds and thick
white membranes and discard. Chop the chilies into chunks. Combine 1 cup of
the chunks and 1/2 cup of stock in the jar of a blender and blend at high
speed for 15 seconds. Then gradually add the remaining chilies and the
parsley, onions, garlic, salt and pepper, blending until the mixture is
reduced to a smooth puree. (To make the sauce by hand, puree the chilies,
parsley, onions and garlic, a cup or so at a time, in a food mill set over
a bowl. Discard any pulp left in the mill. Stir in 1/2 cup of stock and the
salt and pepper.)
Pour the oil into a 2 to 3 quart casserole and set it over moderate heat.
When the oil is hot but not smoking, add the rice and stir constantly for 2
to 3 minutes until the grains are coated with oil. Do not let them brown.
Now add the pureed chili mixture and simmer, stirring occasionally, for 5
minutes. Meanwhile, bring the remaining 3 1/2 cups of stock to a boil in a
small saucepan and pour it over the rice. Return to a boil, cover the
casserole and reduce the heat to its lowest point. Simmer undisturbed for
18 to 20 minutes, or until the rice is tender and has absorbed all the
liquid. Before serving, fluff the rice with a fork. If the rice must wait,
remove the cover and drape the pan loosely with a towel. Place in a
preheated 250 degree (F) oven to keep warm.
77 of 108
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