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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
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) |
salt |
1 avocado, peeled, pitted, and sliced, for garnish |
Directions:
1. 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.
2. Heat the oil and saute the rice, stirring to prevent sticking or burning, until golden.
3. Puree the chilies, onion, garlic and herbs in a blender with 1/2 cup of the broth.
4. Add the puree, and when it has been absorbed add the remaining two cups of broth.
5. Cover and simmer until all the liquid has been absorbed; remove from heat, and add the peas if using them.
6. Stir to fluff, taste for salt, garnish with avocado slices, and serve immediately.
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