Recipe courtesy of Ingrid Hoffmann
Green Rice
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 to 6 servings
Ingredients
2 cups chicken stock, warm
2 poblano chile peppers
1 bunch cilantro, leaves chopped (about 1 cup)
Salt
3 tablespoons corn oil
1 medium yellow onion, finely diced (about 2 cups)
1 cup medium or long-grain white rice
3 cloves garlic, minced
Freshly ground black pepper
4 scallions, white and pale green parts only, sliced, optional
Directions
- In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.
- Blend until smooth.
- In medium saucepan heat olive oil over medium heat. Saute onion until soft, about 2 to 3 minutes. Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes.
- Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.
