Mexican Flag Rice
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 709.77 ml rice, divided
- 88.74 ml lard or 118.32 ml olive oil
- 1 onion, minced plus 1/2 onion (for the red rice)
- 6 garlic cloves, minced
- 2 stalk celery, both cut in half
- 1261.73 ml chicken broth, divided
- 2 limes, juice only
-
For the green rice
- 3 poblano chiles, deveined
- 118.29 ml cilantro, chopped finely
-
For the red rice
- 1 large tomatoes
- 1 parsley sprig
-
To garnish
- 59.14 ml cilantro leaf
directions
- Cover the 3 cups of rice in very hot water and set aside to soak for 15 minutes.Drain,and rinse with cold water.Drain the rice again and spread out to dry on a towel or baking sheet for an hour.
- Meanwhile mince 1 onion,mince 4 cloves of the garlic.
- Make the puree for the green rice:Place poblano chiles,1/4 cup cilantro ,and 1/4 cup chicken broth in a blender and puree until smooth.Set aside.
- Make the puree fot the red rice:Place the tomato,1/2 onion,2 cloves of garlic and 1/3 cup chicken broth in a blender and puree until smooth.Set aside.
- Heat the oil in a large pot over medium until hot.Add the rice and cook,stirring,for a mi nute or two.Add the onion and garlic,reduce heat and continue cooking for a couple of minutes,stirring until the rice sounds like sand and the onion is translucent.Remove from heat.
- Place 1/3 of the rice in a medium pot,add 1 stalk of celery,juice of 1/2 lime and 2 cups of chicken broth bring to a boil.When it begins to boil,reduce to a simmer and cover.
- Place 1/3 of the rice in a pot with the green chile puree and cook over medium until the puree is slightly reduced(it helps if the pot is already hot).Add 1/4 cup cilantro,juice of 1/2 lime,and 1 3/4 cups chicken broth.Bring to a boil.When it boils,reduce heat to a simmer,and cover.
- Place the last 1/3 of the rice in a hot pot,add the tomato puree and cook to slightly reduce the tomato sauce.(it helps if the pot is already hot).Add 1 celery stalk,1 sprig parsley,juice of 1/2 lime,and 1 2/3 cups chicken broth.Bring to a boil.When it boils,reduce to a simmer and cover.
- Cook each pot of rice about 20 minutes,or until the rice is tender and has absorbed all of the liquid.Remove from heat.
- Fluff each batch of rice with a fork.Arrange the rice in a large casserole dish ,first a band of red,then white,then green,to resemble the Mexican flag.Garnish with a 1/4 cup of cilantro leaves in the center and serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!