Arroz verde (green rice)

Yield: 6 Servings

Ingredients:

4 Poblano chilies; or 4 green ;peppers each 4 inches in ;diameter
4 c Chicken stock; fresh or can
1 c Parsley fresh; coarsely ;chopped
1/2 c Onion; coarsely chopped
1/4 ts Garlic; finely chopped
1 ts Salt
1/8 ts Black pepper; freshly ground
1/4 c Olive oil
2 c Long grain rice; raw

Instructions:

MMMMM----------------SILVER XPRESS MAIL SYSTEM 5--------------------- Roast the chilies or peppers remove their skins stems seeds and thick white membranes and discard. Chop the chilies into chunks. Combine 1 cup of the chunks and 1/2 cup of stock in the jar of a blender and blend at high speed for 15 seconds. Then gradually add the remaining chilies and the parsley onions garlic salt and pepper blending until the mixture is reduced to a smooth puree. (To make the sauce by hand puree the chilies parsley onions and garlic a cup or so at a time in a food mill set over a bowl. Discard any pulp left in the mill. Stir in 1/2 cup of stock and the salt and pepper.) Pour the oil into a 2 to 3 quart casserole and set it over moderate heat. When the oil is hot but not smoking add the rice and stir constantly for 2 to 3 minutes until the grains are coated with oil. Do not let them brown. Now add the pureed chili mixture and simmer stirring occasionally for 5 minutes. Meanwhile bring the remaining 3 1/2 cups of stock to a boil in a small saucepan and pour it over the rice. Return to a boil cover the casserole and reduce the heat to its lowest point. Simmer undisturbed for 18 to 20 minutes or until the rice is tender and has absorbed all the liquid. Before serving fluff the rice with a fork. If the rice must wait remove the cover and drape the pan loosely with a towel. Place in a preheated 250 degree (F) oven to keep warm. 77 of 108 Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@salata.com Beach CA * 310-543-0439 V.32bis (1:102/125) ® ¯ BBS: Sound Advice (816) 436-4516 Date: Sat 12-17-94 (04:36) Number: 17703 Refer: 0 To: ALL From: EARL CRAVENS Subj: Foods/Latin Amer.78 -108 Conf: InterCook (823) Read: No Status: Public