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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Once upon a time I had this rice as a side dish in South Carolina with Sausages. If hot n spicy isn't for you, then you can eliminate the hot peppers. This recipe is adapted from The Official Fajita Cookbook by Richard L. Read more . Miller Ingredients:
2 cups white rice |
1 can serrano chilies or 2 fresh chiles, seeded and diced. (optional) |
2 cloves garlic |
1 tbsp fresh cilantro chopped |
3 bell peppers, seeded and diced |
1 vidalia onion, chopped |
1/4 cup extra virgin olive oil |
1/4 cup parsley chopped |
1 tsp salt |
2 cans chicken broth |
Directions:
1. Soak the rice in a bowl of hot water for 15 minutes.
2. Rinse the rice thoroughly with cold water, then drain well and set aside. In a blender, puree the chilies, garlic, cilantro, bell peppers, onions and parsley. Heat the oil in a Dutch oven and fry the rice until it is golden brown. Add the puree and salt to the rice and cook the mixture for 5 minutes. Pour the broth over the rice. Cover and steam the rice for 20 minutes over low heat until the broth is absorbed and the rice is done.
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