Green Rice (Ingrid Hoffmann) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1. In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.
2. Blend until smooth.
3. 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.
4. Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.
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