Mexican Green Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 tablespoon rapeseed oil, grape seed
- 300 g rice, white, lon rain
- 500 ml chicken broth, (amount depending on the type rice)
- 1 handful parsley, roughly chopped
- 1 handful coriander greens, roughly chopped (cilantro)
- 1 handful spinach, fresh, roughly chopped
- 2 large chilli pepper (s), Poblano or Anaheim, pitted and roughly chopped
- 3 chilli pepper (s), jalapeño, pitted and roughly chopped
- 1 medium onion (s), chopped
- 3 cloves garlic, roughly chopped
- salt
Print Recipe
Pin Recipe Instructions
- Put the prepared herbs, spinach, chillies, onions, garlic and approx. 150 of the chicken broth in a food processor and puree until it becomes smooth.
- Now heat up the oil in a pan or saucepan. Add the rice and stir so that all grains of rice are surrounded by oil. Let the rice brown, stir and let brown again.
- Now add the herbs / chili puree to the rice and mix everything very well and evenly. Let it cook for 1-2 minutes and then add the rest of the chicken broth. Bring everything to the boil, then put on a very low flame until it just simmers very slightly. Cover with a lid. Let simmer for 15 minutes - or, depending on the type of rice, until the rice is cooked.
- Take the pot / pan off the fire, remove the lid and cover the pot with a clean terry cloth - put the lid back on and let it stand for 20 minutes (the cloth soaks up excess water / steam while the rice continues to swell in its own steam).
- Then fluff up the rice with a fork and serve!
- You can easily change the proportions of the herbs, or e.g., Omit spinach. Since we like it spicy, we often put more jalapeños in it, and the amount of garlic can also be changed according to taste.
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