Mexican Green Rice
Mexican Green Rice is a gluten free, dairy free, and lacto ovo vegetarian recipe with 6 servings. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 280 calories, 6g of protein, and 9g of fat. It works well as a side dish. If you have extra virgin olive oil, parsley, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour. This recipe is typical of Mexican cuisine. Users who liked this recipe also liked Mexican Green Rice, Green Mexican Rice with Corn, and Mexican Green Rice Pilaf.
Instructions
Purée parsley, cilantro, chiles, onion, garlic, 1/2 cup of stock:
Place the parsley, cilantro, poblanos, onion, garlic, and 1/2 cup of the chicken stock in a food processor. Pulse until smooth.
Heat the oil in a thick-bottomed pot on high heat.
Add the rice and stir to coat all of the grains with oil.
Spread out in an even layer.
Let the rice lightly brown. When it starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
Stir parsley cilantro mixture into rice: When much of the rice has lightly browned, scrape out the parsley purée from the food processor into the rice. Stir to evenly mix the purée with the rice.
Let cook for a minute or two.
Add the rest of the chicken stock to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot.
Let cook on a very low simmer for 15 minutes, or as long as your package of rice indicates is the right cooking time for your rice.
Remove from heat, cover with towel and lid, let sit: After the cooking time indicated on your rice package, remove the pot from heat. Uncover the pot and place a clean terry towel or dish towel over the pot, then re-cover.
The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don't have a clean towel, you can skip this step, just cover normally.)
Fluff the rice with a fork and serve.