Mexican Green Rice Recipe
Ingredients
| Long grain white rice | 1/2 Cup (16 tbs), uncooked | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Parsley sprigs | 6 | |
| Cilantro | 2 Tablespoon, chopped | |
| 3 large Romaine lettuce leaves | ||
| Green chilies | 2 , peeled | |
| Scallions | 3 | |
| Garlic | 1 Clove (5gm) | |
| Chicken broth | 3 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
In a saucepan fry the rice in the oil over high heat until it is a golden color.
Drain off most of the oil.
Put in a blender the water, parsley, cilantro, lettuce, chilies, scallions and garlic.
Blend until smooth.
Add this mixture to the rice and cook over high heat until the rice is almost dry.
Add the chicken broth and salt to taste.
Cook on medium heat until small air holes appear in the surface of the rice, about 15 minutes.
Cover and cook another 5 minutes, then turn off the heat and let the rice continue cooking in its own steam for 20-30 minutes.
Drain off most of the oil.
Put in a blender the water, parsley, cilantro, lettuce, chilies, scallions and garlic.
Blend until smooth.
Add this mixture to the rice and cook over high heat until the rice is almost dry.
Add the chicken broth and salt to taste.
Cook on medium heat until small air holes appear in the surface of the rice, about 15 minutes.
Cover and cook another 5 minutes, then turn off the heat and let the rice continue cooking in its own steam for 20-30 minutes.
Chef
