Green Rice
Arroz VerdeGreen rice gets its color and much of its flavor from puréed green chiles, parsley, and cilantro. The rice is very good with grilled fish fillets or chicken. For color and flavor accent on the plate, add a spicy fresh tomato salsa.
Ingrediënten
Makes 4 servings
- 1 large poblano chile roasted, peeled, and seeded
- ½ cup loosely packed chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 1 medium garlic clove pressed
- 1¾ cups canned fat-free reduced-sodium chicken broth
- 1 tablespoon olive oil or vegetable oil
- 2 tablespoons white onion finely chopped
- 1 cup long-grain white rice
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- Prepare the chile.
- Chop the chile and put into a blender.
- Add the cilantro, parsley, oregano, garlic, and the chicken broth.
- Blend until smooth.
- Reserve in the blender.
- Heat the oil in a 2-quart saucepan over medium heat.
- Add the onion and rice.
- Stir to coat with oil and cook, stirring, until the rice and onion are fragrant and begin to color, 3 to 4 minutes.
- Add the puréed chile mixture all at once.
- Stir to incorporate evenly into the rice.
- Bring to a boil.
- Reduce the heat to low, cover and cook 18 minutes, or until the rice is tender, but still moist, and the liquid is absorbed.
- Add the salt and pepper.
- Stir gently with a fork, cover, and let sit 5 minutes before serving.
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