Prep 15 mins
Cook 20 mins
"Visually intriguing, tasty and a bit different from the usual Mexican red rice. It is guaranteed to jazz up even the simplest grilled meal. Avocado slices are a nice garnish for this dish." Source: http://www.mexconnect.com/mex_/recipes/puebla/kgarrozverde.html
- 1 cup rice
- 2 tablespoons vegetable oil
- 3 small poblano chiles, roasted, seeded and peeled
- 2 -3 sprigs fresh parsley
- 2 -3 sprigs epazote
- 1⁄2 medium onion, chopped
- 2 large garlic cloves, peeled and chopped
- 2 1⁄2 cups vegetable broth
- 1⁄2 cup peas (optional)
- 1 avocado, peeled, pitted, and sliced, for garnish
- Soak the rice in hot water to cover for fifteen minutes, then rinse in a strainer under running water until the water runs clear; Drain and let dry.
- Heat the oil and saute the rice, stirring to prevent sticking or burning, until golden.
- Puree the chilies, onion, garlic and herbs in a blender with 1/2 cup of the broth.
- Add the puree, and when it has been absorbed add the remaining two cups of broth.
- Cover and simmer until all the liquid has been absorbed; remove from heat, and add the peas if using them.
- Stir to fluff, taste for salt, garnish with avocado slices, and serve immediately.