This Mexican-inspired rice dish has a fresh herby flavour and best of all it is easy.
As regular readers know I tend to use brown rice as I like its chewy texture and nutty flavour, plus, of course, there is the extra health benefit and I have once again used it here for these reasons.
This is my take on the classic Mexican rice dish – Arroz Verde – it adds interest to the simplest meal and is a great addition to a
To ensure even mixing of the herbs chop them together.
Traditionally a green poblano would be used in this dish, but as poblanos are not yet in-season I have used a Serrano chilli, which gives the dish just a hint of heat. It is important for this dish to remove the seeds from the chilli to avoid it being too hot.
1 cup long-grain brown rice
1 medium onion, chopped
1 clove garlic, chopped
½ serrano chilli, or to taste, seeds and ribs removed, chopped
3 cups vegetable or chicken stock
¼ cup vegetable oil
1 cup chopped fresh leafy herbs – I used each ½ cup of chopped coriander and parsley, with a some mint leaves
1 Place rice in a heatproof bowl, pour boiling water to cover and set aside to stand for 15 minutes. Drain and rinse under cold
water, then drain again and set aside
2 Place onion, garlic, chilli and ½ cup stock in a food processor and process until smooth – you will have liquid puree.
3 Heat a heavy-based saucepan over a medium heat, add oil and heat for 30 seconds or until simmering. Add rice and cook, stirring, for 2 minutes to toast. Stir in chilli mixture and cook, stirring, for 1 minute before stirring in remaining stock. Bring to boil, reduce heat, cover and simmer for 35-40 minutes or until liquid is absorbed and rice tender.
4 Stir in herbs and a good grind of salt, cover and stand for 5 minutes before serving. Just prior to serving, fluff up with a fork.
Happy cooking and eating.
Recipe by Rachel Blackmore
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