Arroz Verde

Title:
Arroz Verde

Yield:
6 Servings

Categories:
Mexican,
Rice




Ingredients:





          Jim Vorheis


 1 1/2 c  Unconverted long-grain rice


   1/3 c  Safflower oil, melted


          -chicken fat, or melted lard


     3 tb Finely chopped white onion


     2    Chilies poblanos, charred,


          -peeled, and cut in strips


     4 c  Chicken broth


     1    Garlic clove, peeled and


          -roughly chopped


     1 c  Firmly packed, roughly


          -chopped flat-leaf parsley


   1/2 c  Firmly packed, roughly


          -chopped epazote or cilantro


          Sea salt to taste


          Green Rice






 Put the rice into a bowl and pour very hot water over to cover; stir and


 set aside for 10 minutes.  Drain in a strainer and rinse in cold water;


 drain again and set aside.


 


 Heat the oil in a heavy pan, stir the rice into it, and fry over fairly


 high heat, stirring and scraping the bottom of the pan, for about 5


 minutes.  Add the onion and chile strips and continue frying for 4 minutes


 or until the onion is translucent.


 


 Meanwhile, put 1 cup of the broth into a blender jar; add the garlic,


 parsley, and epazote and blend until smooth. Add this to the frying rice


 and continue frying and reducing the puree over quite high heat, stirring


 and scraping the bottom of the pan, until the rice is dry. Stir in the rest


 of the broth, add salt to taste, and cook over fairly high heat, uncovered,


 until the liquid has been absorbed and there are air holes in the rice.


 Cover with a towel and lid and continue cooking over low heat for 5


 minutes.  Remove from the heat and set aside, still covered, in a warm


 place for the rice to swell up.  Before serving, turn the rice over with a


 fork from the bottom where a lot of the flavor and oil will have settled.


 


 The Art of Mexican Cooking From the collection of Jim Vorheis


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini