4 Poblano chilies -- or 4 green peppers --
each 4 inches in diameter
4 cups Chicken stock fresh or can
1 cup Parsley, fresh coarsely chopped
1/2 cup Onion coarsely chopped
1/4 teaspoon Garlic finely chopped
1 teaspoon Salt
1/8 teaspoon Black pepper -- freshly ground
1/4 cup Olive oil
2 cups Long grain rice -- raw
Roast the chilies or peppers, remove their skins,
stems, seeds and thick white membranes and discard.
Chop the chilies into chunks. Combine 1 cup of the
chunks and 1/2 cup of stock in the jar of a blender
and blend at high speed for 15 seconds. Then gradually
add the remaining chilies and the parsley, onions,
garlic, salt and pepper, blending until the mixture
is reduced to a smooth puree. (To make the sauce by
hand, puree the chilies, parsley, onions and garlic,
a cup or so at a time, in a food mill set over a bowl.
Discard any pulp left in the mill. Stir in 1/2 cup of
stock and the salt and pepper.) Pour the oil into a 2
to 3 quart casserole and set it over moderate heat.
When the oil is hot but not smoking, add the rice and
stir constantly for 2 to 3 minutes until the grains
are coated with oil. Do not let them brown. Now add
the pureed chili mixture and simmer, stirring
occasionally, for 5 minutes.
Meanwhile, bring the remaining 3 1/2 cups 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 minutes, or until 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 warm.
Tags:
mexican recipes|
arroz verde
