Sunday, February 9, 2014

Green Chile Rice

So the joke in our house is that I cannot make rice to save my life.  I just cannot.  People tell me to get a rice cooker.  I have one, his name is D.

So anyway he made this from the Homesick Texan and the rice was a little undercooked.  Nothing that upsetting, and it was probably more of our rice and not the recipe.  Anyway, I'd have again.  We had with Jalapeno Mustard Roast Chicken.

Green Chile Rice

Photo by ALB

by Lisa Fain from The Homesick Texan Cookbook

2 Poblano Chiles
1 Jalapeno Chile, stem and seeds removed, roughly chopped
2 garlic cloves
1/2 tsp ground cumin
1/4 C cilantro
1 TBSP lime juice
1 TBSP vegetable oil
1 C uncooked rice
1 1/4 C chicken broth
Salt, to taste

1. Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place the poblano chiles in a plastic food-storage bag, close it tightly and let the chiles steam for 20 minutes.  Take the chiles out of the bag and rub off the skin.  Remove the stem and seeds and chop the chiles. Place in a blender. Add to the blender the jalapeno, garlic, cumin, cilantro, lime juice and 1 TBSP water.. Puree until a thick paste forms.

2. Heat up the oil in a heavy-bottom pan on medium-low heat.  Add the rice and saute for 30 seconds. Add the poblano puree from the blender and while stirring, cook for 1 more minute.  Pour in the chicken broth, bring to a boil, and then cover the pot.  Turn the heat down to low, and simmer for 20 minutes.  Turn off the heat and let it sit for 10 more minutes. Stir the rice to incoproirate any puree that's accumulated on top and then salt to taste.

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