Arroz
Verde - (Green
Rice)
Classic
Latin American Recipe
Serves:
4 to 6
Ingredients:
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
Procedure:
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.
Other
Related Links:
Classic
Latin American Recipes