Arroz Verde - (Green Rice)

Classic Latin American Recipe

Serves: 4 to 6

4 Fresh Poblano Chilies (or substitute 4 green peppers, each 4 inches in diameter)
4 cups Chicken Stock (fresh or canned)
1 cup Fresh Parsley (coarsely chopped)
1/2 cup Onions (coarsely chopped)
1/4 tspn. Garlic (finely chopped)
1 tspn. Salt
1/8 tspn. Freshly Ground Black Pepper
1/4 cup Olive Oil
2 cups Raw Long-Grain Rice

1. Roast the chilies over a gas flame or under a broiler as described above and wrap them in a damp towel. After they have rested for a few minutes, gently rub off their skins with the towel. Cut out the stems and thick white membranes and discard the seeds. Chop the chilies into chunks. Combine 1 cup of the chunks and l/2 cup of stock in the jar of a blender and blend at high speed for 15 seconds. Then gradually add the remaining chilies and the parsley, onions, garlic, salt and pepper, blending until the mixture is reduced to a smooth puree. (To make the sauce by hand, puree the chilies, parsley, onions and garlic, a cup or so at a time, in a food mill set over a bowl. Discard any pulp left in the mill. Stir in l/2 cup of stock and the salt and pepper.)

2. Pour the oil into a 2- to 3-quart casserole and set it over moderate heat. When the oil is hot but not smoking, add the rice and stir constantly for 2 to 3 minutes until the grains are coated with oil. Do not let them brown. Now add the pureed chili mixture and simmer, stirring occasionally, for 5 minutes. Meanwhile, bring the remaining 31/2 cups of stock to a boil in a small saucepan and pour it over the rice. Return to a boil, cover the casserole and reduce the heat to its lowest point. Simmer undisturbed for 18 to 20 minutes, or until the rice is tender and has absorbed all the liquid. Before serving, fluff the rice with a fork. If the rice must wait, remove the cover and drape the pan loosely with a towel. Place in a preheated 250 oven to keep warm.

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Classic Latin American Recipes

















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