Arroz Verde (Green Rice)

Recipe Ingredients

4		Poblano chiles - or 4 green
		,peppers - each 4 inches in diameter
4 cups	948ml	Chicken stock - fresh or can
1 cup	146g / 5.1oz	Parsley - fresh, coarsely chopped
1/2 cup	31g / 1.1oz	Onion - coarsely chopped
1/4 teaspoon	1.3ml	Garlic - finely chopped
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Black pepper - freshly ground
1/4 cup	59ml	Olive oil
2 cups	320g / 11oz	Long grain rice - raw

Recipe Instructions

Roast the chiles or peppers, remove their skins, stems, seeds and thick white membranes and discard. Chop the chiles 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 chiles 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 chiles, 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 chile 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 250F oven to keep warm.

Source:
Joel.Ehrlich@salata.com (Joel Ehrlich)

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