| previous | next |
Title: Mexican Green Rice
Categories: Rice Mexican Side dish
Yield: 6 Servings
| 1 | lg | Green bell pepper, coarsely chopped |
| 1 | sm | Onion, coarsely chopped |
| 2 | Garlic cloves, chopped | |
| 1/4 | c | Chopped cilantro |
| 3 | tb | Olive oil |
| 1 | c | Long grain rice |
| 2 1/2 | c | Chicken stock |
| 1 | pn | Salt & black pepper to taste |
Put bell pepper, onion, garlic and cilantro into a blender or food processor fitted with a metal blade and process until finely chopped.
Heat one tablespoon of the oil in a small saucepan. Stir in onion mixture and cook, stirring often for three minutes. Heat remaining oil in a heavy skillet, add rice. Stir over medium heat until light brown.
Add onion mixture, stock, salt and black pepper. Bring to a boil, reduce heat and simmer for 10 minutes OR until liquid is absorbed. Reduce heat to very low and steam, still covered, 30 to 40 minutes until rice is tender.
Add more stock if necessary to keep rice moist.
Adjust seasoning, transfer to a warm serving dish.
| previous | next |