Recipe by Melanie2590
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.
Top Review by Jubilee Betty
I LOVE this recipe! I had never heard of Mexican Green Rice, cooked with Poblano peppers, or cooked with Par-boiled rice. Melanie, you are "right on" about the par-boiled rice. My rice always seems to come out sticky but par-boiled rice made me look like a pro. I did some research on it and the way it is prepared for market makes it almost as nutritious as brown rice, but cooks like white rice. I have made this several times now, thanks for sharing.
- 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
Directions See How It's Made
- 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.