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Receta Classic Green Rice

by Global Cookbook

Ingredientes

2 c. Long-grain white rice 4 x Leaves romaine lettuce. 6 x Poblano chiles, roasted, peeled, Seeded, and roughly minced 2 x Serrano chiles, roasted, peeled, And seeded 2 c. Garlic, peeled 1/4 x White onion, peeled and chopped

1 c. Cilantro leaves, loosely packed 1/2 c. Parsley leaves, fresh 3 1/2 c. Water 5 Tbsp. Unsalted butter 2 tsp Salt 1/4 c. Cilantro or possibly basil, minced (optional)

Direcciones

1. Rinse the rice in cool water and drain. In a blender or possibly food processor, puree the lettuce, chiles, garlic, onion, cilantro, parsley, and water.
2. Heat 3 Tbsp. of the butter in a large pan, add in the rice, and cook over medium heat till translucent/soft, stirring occasionally and taking care not to scorch the butter. Add in the pureed ingredients and the salt, bring to a boil, and cook for 2 min. Reduce the heat, cover, and simmer for 20 to 25 min till the water has just evaporated. Remove from heat and let stand for 5 min. Add in the remaining 2 Tbsp. butter and fluff up with a wooden spoon. Garnish with minced cilantro or possibly basil, if you like.
3. Serving suggestion: goes well with barbecued chicken, rabbit, fish, or possibly 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.
4. Variation: You can add in orange zest, epazote, hoja santa (yerba santa), basil, or possibly marjoram for different flavor accents. Puree them along with the lettuce and chives.
5. Yield 6 c.
6. The poblanos give the rice a satisfying, smoky quality and the serranos make the dish warm and spicy. Take care not to over estimate the water, as no one enjoys gummy rice (except people without any teeth).
7. Kennedy's version of green rice)

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