Arroz Verde #1

Title:
Arroz Verde #1

Yield:
6 Servings

Categories:
Rice




Ingredients:





   1/2    Medium-size onion


     2    Stalks celery


   1/2 lg Poblano chile


     1    Clove (large) garlic


     2 tb Oil


     1 c  Long-grain rice


   2/3 c  Chicken stock (see index)


     1 ts Salt


     5 oz Frozen peas; defrosted


     2    Carrots; peeled & cut in 1/8


          -inch dices






 1. Place the onion, celery, chile and garlic in a small saucepan with 1 cup


 water. Bring to a simmer over medium heat and cook until the vegetables are


 tender, 10 to 15 minutes.


 


 2. Let the mixture cool until lukewarm, then puree in a blender or food


 processor. Set aside.


 


 3. Heat the oil in a small saucepan and fry the raw rice gently over in


 order to cook evenly without burning.


 


 4. Stir in the pureed vegetables and the liquid. Add the chicken stock and


 salt. Bring to a boil, stir once, and reduce heat to low. Cover and cook,


 undisturbed, for 10 to 12 minutes.


 


 5. Add the peas and carrots without stirring. Replace the cover and


 continue cooking for 10 to 15 minutes or until the rice is tender and the


 liquid is absorbed.


 


 6. Stir with a fork before serving to fluff the rice and mix the vegetables


 through.


 


 LOPEZ Y GONZALEZ


 


 LEE ROAD, CLEVELAND HEIGHTS.


 


 WINE: RED RIOJA


 


 From the .
 Downloaded from


 Glen's MM Recipe Archive, http://www.erols.com/hosey.