Mexican Green Rice With Corn

Recipe Ingredients

1 cup	237ml	Water
20		Parsley sprigs - thick stems removed,
		And each in 3 pieces
20		Coriander sprigs - thick stems removed,
		And each in 3 pieces
2		Poblano or green bell peppers - roasted, seeded, (large)
		And coarsely chopped
1 tablespoon	15ml	Safflower or canola oil
2 teaspoons	10ml	Minced garlic
1/2 cup	31g / 1.1oz	Coarsely-chopped onion
1 1/2 cups	240g / 8.5oz	Long grain brown rice - rinsed, drained
1/2 cup	118ml	Boling water - (to 3/4)
		= (use higher amount in jiggle top
		Pressure cooker)
2 teaspoons	10ml	Mild chili powder
1 teaspoon	5ml	Salt - or to taste
2 cups	125g / 4.4oz	Fresh corn kernels
		= (or frozen-defrosted)
1/3 cup	48g / 1.7oz	Chopped pitted green olives
1/3 cup	48g / 1.7oz	Diced roasted red bell peppers
1/3 cup	30g / 1.1oz	Minced fresh coriander

Recipe Instructions

In a blender, combine the water, parsley, coriander and poblano peppers to create a thin puree. Set aside.

Heat the oil in the cooker. Cook the garlic over medium-high heat, stirring frequently, until brown. Immediately add the onion and continue to cook, stirring frequently, for 1 minute. Stir in the rice, reserved green puree (stand back to avoid sputtering oil), boiling water, chili powder, salt and corn.

Lock the lid in place. Set the cooker on a heated flame tamer. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 25 minutes. Allow the pressure to come down naturally for 10 minutes. Quick-release, under cold running water, any remaning pressure. Remove the lid, tilting it away from you to allow any excess steam to escape.

Fluff up the rice and stir in the olives, red bell pepper and minced coriander before serving.

This recipe yields 4 servings.

Source:
Great Vegetarian Cooking Under Pressure by Lorna J. Sass

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