Classic green rice
Rice Mexican Greens
Last updated 6/12/2012 1:16:48 AM. Recipe ID 46842. Report a problem with this recipe.
Title: Classic green rice
Categories: Mexican, Rice, Coyote's pa
Yield: 6 Servings
2 c Long-grain white rice
4 Leaves romaine lettuce.
6 Poblano chiles; roasted,
Seeded, and roughly chopped
2 Serrano chiles; roasted,
2 c Garlic; peeled
1/4 White onion; peeled and
1 c Cilantro leaves; loosely
1/2 c Parsley leaves; fresh
3 1/2 c Water
5 tb Unsalted butter
2 ts Salt
1/4 c Cilantro or basil; chopped
Rinse the rice in cold water and drain. In a blender or food
processor, puree the lettuce, chiles, garlic, onion, cilantro,
parsley, and water. Melt 3 tablespoons of the butter in a large pan,
add the rice, and cook over medium heat until translucent, stirring
occasionally and taking care not to scorch the butter. Add the pureed
ingredients and the salt, bring to a boil, and cook for 2 minutes.
Reduce the heat, cover, and simmer for 20 to 25 minutes until the
water has just evaporated. Remove from heat and let stand for 5
minutes. Add the remaining 2 tablespoons butter and fluff up with a
wooden spoon. Garnish with chopped cilantro or basil, if desired.
Serving suggestion: goes well with barbecued chicken, rabbit, fish,
or seafood instead of the usual beans. Can be used with cheese and
beans as a filling for burritos. Storage: Keeps for 2 to 3 days in
the refrigerator. Variation: You can add orange zest, epazote, hoja
santa (yerba santa), basil, or marjoram for different flavor accents.
Puree them along with the lettuce and chives. Yield 6 cups
The poblanos give the rice a satisfying, smoky quality and the
serranos make the dish hot and spicy. Take care not to over estimate
the water, as no one enjoys gummy rice (except people without any
From: Coyote's Pantry by Mark Miller and Mark Kiffin (adapted from D.
Kennedy's version of green rice) Typos by Brenda Adams
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