Serve this tasty rice as a simple side dish, dressed up with additional roasted chili peppers, or layered in a casserole with grated Monterey Jack cheese, chiles, sour cream, and corn.
• 1 1/2 cups long-grain rice
• 2 tablespoons canola oil
• 1 bunch green onions, chopped
• 3 cloves garlic, minced
• 4 or more green Anaheim, New Mexico, or poblano chiles, roasted, peeled, and seeded
• 1/2 white onion, chopped
• 1 cup cilantro leaves, coarsely chopped
• 3 cups chicken broth (see page 24)
• 1/2 teaspoon salt
• Cilantro sprigs for garnish
1. In a heavy pot over medium heat, sauté the rice in the oil for 6 minutes, or until barely golden. Add the green onion and garlic and cook for another minute, stirring occasionally.
2. Puree the chiles, onion, cilantro, and half the broth in a blender and add it with the salt and remaining broth to the rice. Bring the mixture to a boil, cover, reduce the heat, and simmer for 20 minutes. Let the rice stand off heat for 5 minutes.
3. Garnish with the cilantro sprigs.
Lucinda Hutson is the author of The Herb Garden Cookbook, 2nd edition (Gulf, 1998) and Tequila: Cooking with the Spirit of Mexico (Ten Speed Press, 1996). She lives and gardens in Austin, Texas.
Click here for the main article, Cooking With Cilantro .
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