1 jim vorheis
1 1/2 cup unconverted long-grain rice
1/3 cup safflower oil, melted chicken fat,, or melted lar
3 tbsp finely chopped white onion
2 chilies poblanos, charred, peeled,, and cut in strips
4 cup chicken broth
1 garlic clove, peeled and roughly ch, opped
1 cup firmly packed, roughly chopped flat, -leaf parsley
1/2 cup firmly packed, roughly chopped epaz, ote or cilant
1 sea salt to taste
1 green rice
Directions
Put the rice into a bowl and pour very hot water over to cover; stir
and set aside for 10 minutes. Drain in a strainer and rinse in cold
water; drain again and set aside.
Heat the oil in a heavy pan, stir the rice into it, and fry over
fairly high heat, stirring and scraping the bottom of the pan, for
about 5 minutes. Add the onion and chile strips and continue frying
for 4 minutes or until the onion is translucent.
Meanwhile, put 1 cup of the broth into a blender jar; add the garlic,
parsley, and epazote and blend until smooth. Add this to the frying
rice and continue frying and reducing the puree over quite high heat,
stirring and scraping the bottom of the pan, until the rice is dry.
Stir in the rest of the broth, add salt to taste, and cook over
fairly high heat, uncovered, until the liquid has been absorbed and
there are air holes in the rice. Cover with a towel and lid and
continue cooking over low heat for 5 minutes. Remove from the heat
and set aside, still covered, in a warm place for the rice to swell
up. Before serving, turn the rice over with a fork from the bottom
where a lot of the flavor and oil will have settled.
The Art of Mexican Cooking From the collection of Jim Vorheis
Servings: 6 servings
Arroz Verde Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Experts have tracked the existence of recipes far back into antiquity, at least as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, sadly, these early records were just very basic pictorial recipes for food preparation.
As our culinary historical trip moves to more modern times we find two recipe books published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the spicy food that is served today, but instead descriptions of the types of meals on the menues of the rich and powerful of that period. By the arrival of the twentieth century, cook books are in great demand, as a result of more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Arroz Verde recipe.
