Testing Recipe #2 green rice.
This recipe came out surprisingly well. I haven't had much luck cooking rice dishes before, and the rice still was a little underdone, but I would make it again. I might try using vegetable broth instead of chicken. One comment, the author of this recipe refers to this as Mexican when my h. immediately tasted the cumin and said it tasted Indian. We ate it with bean burritios.
Serves 4 to 6
Arroz verde, or green rice, is not as well known as Spanish rice, but it is an equally good choice to accompany Mexican food. Cilantro and parsley lendthe rice the green color and fresh herbal flavor.
2 tablespoons olive or vegetable oil
1/2 cup finely chopped onion
1 jalapeño chile, seeded and minced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup chopped fresh cilantro, plus more for garnish
1/4 cup chopped fresh parsley
1 3/4 cups chicken broth
1 cup long-grain white rice
1. Heat 1 tablespoon of the oil in a large heavy skillet over medium-highheat. Add the onions and jalapeño and sauté, until softened, about 3minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook,stirring, for 30 seconds.
2. Remove from the heat and transfer to a blender with 1/2 cup of thebroth. Blend until smooth.
3. Heat the remaining 1 tablespoon of oil in the pan over medium heat. Addthe rice and cook, stirring, until translucent, 1 to 2 minutes. Add the herbpuree and cook, stirring, to evaporate most of the liquid, about 2 minutes.Add the remaining 1 1/4 cups broth, stir, cover, and lower the heat tomedium-low. Simmer without stirring, until the rice is tender and the liquidis absorbed, 15 to 20 minutes.
4. Remove from the heat and let sit, covered, without stirring for 10 to 15minutes.
5. Fluff with a fork and serve, garnished with additional cilantro.