Jalepeno Green Rice Recipe - Cooking Index
Jalepeno Green Rice Recipe - Cooking Index
To peel chile, first roast chile over gas burner, under broiler or on griddle, turning until skin is blistered and charred on all sides. Place in plastic bag; close and let steam 15 minutes. Under running water, remove skin from pepper. Slit pepper to open; wash out seeds and remove veins.
Type: Rice| 1 | Chile poblano - peeled, seeded | |
| 1/2 | Onion (medium) | |
| 1/2 cup | 118ml | Parsley - (loosely packed) |
| 2 | Garlic cloves | |
| 2 cups | 474ml | Chicken stock - divided |
| 1 tablespoon | 15ml | Vegetable oil |
| 1 cup | 160g / 5.6oz | Uncooked rice |
| 1 tablespoon | 15ml | Tabasco green pepper sauce |
| 1/2 teaspoon | 2.5ml | Salt |
In blender container, combine chile poblano, onion, parsley and garlic with 1/2 cup chicken stock; blend until smooth. Set aside.
In 3-quart skillet, heat oil over medium-high heat. Add rice and cook over moderate heat until golden, stirring constantly. Add remaining chicken stock, pureed mixture, Tabasco green pepper sauce and salt. Bring to a boil; stir once or twice. Reduce heat, cover and simmer 20 minutes or until rice is tender and liquid is absorbed.
This recipe yields 6 servings.
Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com
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