Nice Mexican twist on boring old rice. If you can't find parboiled rice at your grocery store, long-grain rice may be substituted, but just won't be quite as yummy.
- 828.06 ml chicken broth or 828.06 ml water
- 2 coarsley chopped poblano peppers, stems and seeds removed
- 1 coarsley chopped jalapeno, stem and seeds removed
- 2 chopped scallions or 2 green onions
- 78.07 ml chopped fresh cilantro
- 78.07 ml chopped fresh parsley
- 7.39 ml salt
- 44.37 ml vegetable oil
- 3 garlic cloves, peeled, chopped
- 473.18 ml parboiled rice or 473.18 ml brown rice, uncooked
- 1 lime, juice of
- Place the peppers, scallions, parsley, cilantro, garlic, and salt (if using chicken stock, reduce amount of salt to 1 tsp) in a food processor and process until smooth. Add a little water if needed.
- Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.
- Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.
- Add the chicken broth or water. Bring to a boil, then reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.
- Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.