Green Rice

Another variation of rice that we enjoy with our Mexican-themed suppers!

Ingredients

2 fresh green chiles, preferably poblanos (in a pinch I use a small can of green chiles)

1 small green pepper

1 c. long grain white rice

1 garlic clove

large bunch cilantro

small bunch flat-leaf parsley

2 c. chicken stock

2 T. vegetable oil

1 small onion, chopped

salt

1. Dry roast the chiles and green pepper in a griddle pan, turning them frequently so that the skins blacken but the flesh does not burn. Place them in a strong plastic bag, tie the top securely and set aside for 20 minutes.

2. Put the rice in a heatproof bowl, pour in boiling water to cover and let stand for 20 minutes.

3. Drain the rice, rinse well under cold water and drain again. Remove the chiles and peppers from the bag and peel off the skins. Remove any stems, then slit the vegetables and scrape out the seeds with a sharp knife.

4. Put roasted vegetables in a food processor (I use Magic Bullet), with the garlic. Strip off the leaves from the cilantro and parsley stalks, reserve some for garnish and add the rest to the processor. Pour in half the chicken stock and process until smooth. Add the rest of the stock process the puree again.

5. Heat the oil in a saucepan, add the onion and rice and fry for 5 minutes over medium heat until the rice is golden and the onion translucent. Stir in the puree. Lower the heat, cover and cook for 25-30 minutes or until all the liquid is absorbed and the rice is just tender. Add salt and garnish with the reserved herbs.