4 poblano chilies, or 4 green
1 ; peppers, each 4 inches in
1 ; diameter
4 cup chicken stock, fresh or can
1 cup parsley, fresh, coarsely
1 ; chopped
1/2 cup onion, coarsely chopped
1/4 tsp garlic, finely chopped
1 tsp salt
1/8 tsp black pepper, freshly ground
1/4 cup olive oil
2 cup long grain rice, raw
SILVER XPRESS MAIL SYSTEM 5
Directions
Roast the chilies or peppers, remove their skins, stems, seeds and
thick white membranes and discard. Chop the chilies into chunks.
Combine 1 cup of the chunks and 1/2 cup of stock in the jar of a
blender and blend at high speed for 15 seconds. Then gradually add
the remaining chilies and the parsley, onions, garlic, salt and
pepper, blending until the mixture is reduced to a smooth puree. (To
make the sauce by hand, puree the chilies, parsley, onions and
garlic, a cup or so at a time, in a food mill set over a bowl.
Discard any pulp left in the mill. Stir in 1/2 cup of stock and the
salt and pepper.)
Pour the oil into a 2 to 3 quart casserole and set it over moderate
heat. When the oil is hot but not smoking, add the rice and stir
constantly for 2 to 3 minutes until the grains are coated with oil.
Do not let them brown. Now add the pureed chili mixture and simmer,
stirring occasionally, for 5 minutes. Meanwhile, bring the remaining
3 1/2 cups of stock to a boil in a small saucepan and pour it over
the rice. Return to a boil, cover the casserole and reduce the heat
to its lowest point. Simmer undisturbed for 18 to 20 minutes, or
until the rice is tender and has absorbed all the liquid. Before
serving, fluff the rice with a fork. If the rice must wait, remove
the cover and drape the pan loosely with a towel. Place in a
preheated 250 degree (F) oven to keep warm.
77 of 108
Source: Time Life Series: Latin American Cooking
MMed by: earl.cravens@salata.com Beach, CA * 310-543-0439 V.32bis
(1:102/125) ® ¯ BBS: Sound Advice (816) 436-4516 Date: Sat, 12-17-94
(04:36) Number: 17703 Refer: 0 To: ALL From: EARL CRAVENS Subj:
Foods/Latin Amer.78 -108 Conf: InterCook (823) Read: No Status: Public
Servings: 6 servings
Arroz Verde (Green Rice) Recipe brought to you by Recipe Ideas
Categories: Mexican; Rice; Vegetable
The History of Recipes
We can trace the history of `recipes` back into antiquity, in fact as far as the Egyptians, and maybe further still. Interesting though that is, generally, these old records were just basic hieroglyphic instructions for meal preparation.
Progressing into Roman times around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius tells us how the Roman chefs used a good variety of spices, including a few that will be familiar to modern cooks for example bay, fennel and dill. Later on in the 1400s, the Crusaders brought back many new foods, spices and herbs from Arab countries, including basil and coriander. The introduction of these new culinary ideas caused an explosion in recipe books, most of which are now in private libraries. By the advent of the twentieth century, cooking books were starting to become popular due to more people being able to read, people having more spare time and having more disposable income. |
We hope you enjoy this Arroz Verde (Green Rice) recipe.
