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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 2 |
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This is a very good rice to serve with enchiladas, or any Mexican meal. Served with lime wedges, this goes really well with fish. Ingredients:
2 fresh poblano peppers |
1 small green bell pepper |
1 cup long-grain white rice |
1 garlic clove, roughly chopped |
1 bunch fresh cilantro |
1 bunch fresh flat leaf parsley |
2 cups chicken stock |
2 tablespoons vegetable oil |
1 small onion, finely chopped |
4 cups boiling water |
salt |
Directions:
1. Dry roast the poblano peppers and bell pepper in a pan, turning frequently, until skins are blackened but the flesh is not burnt. Place them in a strong plastic or paper bag after roasting (tie off the top) for about 20 minutes and let the steam loosen the skins.
2. Place the rice in a heatproof bowl, and pour in boiling water to cover and let stand for 20 minutes.
3. Strip off the leaves from the cilantro and parsley stalks and set them aside.
4. Drain the rice, rinse under cold water and drain again. Peel the black spots (where the vegetables were roasted) off of the chiles and pepper, remove any stems, then slit them open and scrape out the seeds with a sharp knife.
5. Put the roasted vegetables in a food processor, along with the garlic. Add the cliantro and parsley, reserving some for garnish. Pour in half the chicken stock and process until smooth.
6. Add the rest of the stock and process the puree again.
7. Heat the oil in a saucepan, add the onion and rice and fry for 5 minutes over medium heat until the rice is golden and the onion translucent.
8. Stir in the puree. Lower the heat, cover, and cook for 25-30 minutes or until all the liquid is absorbed and the rice is just tender. Add salt to taste and garnish with reserved cilantro and parsley.
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