Green Rice Recipe - Cooking Index
|1||Tomatillo Salsa (Green Salsa) - see * Note|
|6||Poblano chiles, roasted - peeled and seeded|
|5||Romaine lettuce leaves|
|2||Cilantro - stems and leaves|
|4||Scallions, white and green parts|
|6||Garlic cloves - peeled|
|1/2 cup||118ml||Cold water|
|1/4 cup||59ml||Vegetable oil|
|3 cups||480g / 16oz||Long-grain rice - rinsed|
* Note: See the "Tomatillo Salsa (Green Salsa)" recipe which is included in this collection.
Preheat oven to 350 degrees. Pour the Tomatillo Salsa into a food processor or a blender. Add the Poblano chiles, lettuce leaves, cilantro, scallions, garlic, water and salt and process until liquified. Set aside.
In a medium skillet heat vegetable oil over medium-low heat. Add rice, stirring constantly, until golden and crackling, about five minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes. Stir with a fork and serve hot.
This recipe yields ? servings.
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6109 broadcast 07-17-1996) - Downloaded from their Web-Site - http://www.foodtv.com
9 (1 votes)
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