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Green Rice
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- 1 c. and 2 T. uncooked long-grain white rice
- 3 T. vegetable oil
- 4 garlic cloves, crushed
- 2 med. onions, chopped
- 3 green Fresno or jalepeno chilies, seeded and chopped
- 2 1/4 c. hot chicken stock
- 3 T. chopped fresh parsley
- 3 T. chopped fresh cilantro leaves
- Salt and freshly ground black pepper, to taste
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| Rinse the rice thoroughly and let it drain well in a colander or sieve, about 30 minutes. Heat 1 T. of the oil in a large skillet over medium high heat. Add the garlic, onions, and chilies; cook and stir until the onions are tender, about 10 minutes. Add half the stock to the pan and stir to scrape any browned bits from the bottom of the pan. Transfer the onion mixture to a blender or food processor. Add the parsley and cilantro and blend until smooth. Set aside. In a large saucepan, heat the remaining 2 T. oil over medium high heat. Add the rice and cook, stirring constantly, until the rice is lightly browned, about 5 minutes. Stir in the onion mixture, the remaining stock, and the salt and black pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and fluffy. Remove the saucepan from the heat but keep the pan covered for another 5 minutes before serving. |
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