Cooking With Cilantro: Arroz Verde

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Joe Coca

<p>
<em>Serves 6<br />
</em>
<br />
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.</p>
<p>• 1 1/2 cups long-grain rice<br />
• 2 tablespoons canola oil<br />
• 1 bunch green onions, chopped<br />
• 3 cloves garlic, minced<br />
• 4 or more green Anaheim, New Mexico, or poblano chiles, roasted, peeled, and seeded<br />
• 1/2 white onion, chopped<br />
• 1 cup cilantro leaves, coarsely chopped<br />
• 3 cups chicken broth (see page 24)<br />
• 1/2 teaspoon salt<br />
• Cilantro sprigs for garnish</p>
<p>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.</p>
<p>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.</p>
<p>3. Garnish with the cilantro sprigs.</p>
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<p>
<em>Lucinda Hutson is the author of</em> The Herb Garden Cookbook, 2nd edition <em>(Gulf, 1998) and</em> Tequila: Cooking with the Spirit of Mexico <em>(Ten Speed Press, 1996). She lives and gardens in Austin, Texas.</em>
</p>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/mother-earth-living/the-cilantro-seduction.aspx”>
<strong>Cooking With Cilantro</strong>
</a>.</p>

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