Receta Arroz Verde (Green Rice)
by Global Cookbook

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Ingredientes

Roast the chilies or possibly peppers, remove their skins, stems, seeds and thick white membranes and throw away.
Chop the chilies into chunks. Combine 1 c. of the chunks and 1/2 c. of stock in the jar of a blender and blend at high speed for 15 seconds.
Then gradually add in the remaining chilies and the parsley, onions, garlic, salt and pepper, blending till the mix is reduced to a smooth puree.
(To make the sauce by hand, puree the chilies, parsley, onions and garlic, a c. or possibly so at a time, in a food mill set over a bowl. Throw away any pulp left in the mill. Stir in 1/2 c. of stock and the salt and pepper.) Pour the oil into a 2 to 3 qt casserole and set it over moderate heat. When the oil is warm but not smoking, add in the rice and stir constantly for 2 to 3 min till the grains are coated with oil. Don't let them brown. Now add in the pureed chili mix and simmer, stirring occasionally, for 5 min.
Meanwhile, bring the remaining 3 1/2 c. 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 min, or possibly till 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 degree (F) oven to keep hot.
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