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Green Rice





Yields
Makes 5 1/2 cups; 6 to 8 servings

Notes: The fresh poblano chilies add quite a bit of heat; for milder rice--or for a shortcut--substitute 1 can (7 oz.) diced green chilies and skip step 1. If making the green salsa (through step 2) up to 1 day ahead, chill airtight.

Green Rice




James Carrier
 1/2 pound fresh poblano chilies (about 2), rinsed and dried (see notes)
 3/4 cup coarsely chopped romaine lettuce leaves
 3/4 cup coarsely chopped fresh cilantro
 1/3 cup coarsely chopped fresh tomatillos or drained canned tomatillos
 2 tablespoons coarsely chopped green onions
 2 cloves garlic, peeled
  About 2 cups fat-skimmed chicken broth or water
 1 1/2 cups long-grain white rice
 2 tablespoons salad oil
  About 1/2 teaspoon salt
Step 1
1

Place chilies in a 10- by 15-inch baking pan. Broil 2 to 3 inches from heat, turning occasionally, until charred all over, about 15 minutes. Let stand until cool enough to handle. Pull off and discard skins, stems, and seeds.

Step 2
2

In a blender or food processor, whirl roasted chilies, lettuce, cilantro, tomatillos, green onions, and garlic until smooth. Pour the purée into a 1-quart glass measure and add enough broth to make 3 cups.

Step 3
3

In a 2- to 3-quart pan over medium-high heat, frequently stir rice in oil until opaque, 3 to 4 minutes.

Step 4
4

Stir in chili mixture and 1/2 teaspoon salt. Bring to a boil over high heat; cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes.

Step 5
5

Stir with a fork, and add more salt to taste. Mound rice on a platter.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories174
% Daily Value *
Total Fat 3.7g5%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 159mg7%
Total Carbohydrate 31g12%

Dietary Fiber 0.9g4%
Protein 4.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.