Classic Green Rice Recipe - Cooking Index
Classic Green Rice Recipe - Cooking Index
| 2 cups | 320g / 11oz | Long-grain white rice |
| 4 | Leaves romaine lettuce | |
| 6 | Poblano chiles -- | |
| Roasted - peeled, and roughly chopped | ||
| 2 | Serrano chiles -- | |
| Roasted - peeled, and seeded | ||
| 2 | Garlic - peeled | |
| 1/4 | White onion - peeled and minced | |
| 1 cup | 16g / 0.6oz | Fresh cilantro - loosely packed |
| 1/2 cup | 118ml | Fresh parsley |
| 3 1/2 cups | 829ml | Water |
| 5 tablespoons | 75ml | Unsalted butter - * see note |
| 2 teaspoons | 10ml | Salt |
| 1/4 cup | 4g / 0.1oz | Cilantro or basil - chopped (optional) |
In a blender or food processor, puree the lettuce, chiles, garlic, onion, cilantro, parsley, and water. Melt 3 tablespoons of the butter in a large pan, add the rice, and cook over medium heat until translucent, stirring occasionally and taking care not to scorch the butter. Add the pureed ingredients and the salt, bring to a boil, and cook for 2 minutes. Reduce the heat, cover, and simmer for 20 to 25 minutes until the water has just evaporated. Remove from heat and let stand for 5 minutes. Add the remaining 2 tablespoons butter and fluff up with a wooden spoon. Garnish with chopped cilantro or basil, if desired.
Serving suggestion: goes well with barbecued chicken, rabbit, fish, or seafood instead of the usual beans. Can be used with cheese and beans as a filling for burritos. Storage: Keeps for 2 to 3 days in the refrigerator.
Variation: You can add orange zest, epazote, hoja santa (yerba santa), basil, or marjoram for different flavor accents. Puree them along with the lettuce and chives. Yield 6 cups.
*note: I used 3 tablespoons fresh bacon grease in place of the first three tablespoons of butter, as I wanted a more authentic Mexican flavor. If you do this, only add 1 teaspoon (or less) of salt. - Rooby
NOTES : The poblanos give the rice a satisfying, smoky quality and the serranos make the dish hot and spicy. Typos by Brenda Adams <[email protected]> Note: with Brenda Adams' permission, this recipe has been slightly modified by me after actually making the dish, original said to rinse rice before frying in oil and it ruined the dish.
Source:
Coyote's Pantry, Mark Miller and Mark Kiffin
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