Time
60 min
Serving
6 persons
Calories
0
Just try this Mexican green rice and you won’t stop eating it – so delicious it is! Green rice does not only taste great, but it also looks unique! How is it possible to cook green rice without adding any food dyes? Read on to find out the secret of this dish!
Ingredients
- canola oil: 3 Tbsp
- white rice: 1.5 piece (long grain rice)
- turkey stock: 2.5 cup (or chicken stock)
- parsley: 1 cup (roughly chopped)
- cilantro: 0.5 cup (roughly chopped)
- poblano Chilis: 2 piece (large, seeded and roughly chopped)
- onion: 2 Tbsp (chopped)
- garlic: 1 clove (peeled and roughly chopped)
- salt: 0.5 tsp (or to your taste)
Metric Conversion
Stages of cooking
-
Take a food processor and mix chiles, cilantro, parsley, garlic and onion in it. Pour 1.5 cup of the chicken stock and process to get smooth puree.
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Then take a pot with a thick bottom and heat the oil in it on high heat. Add rice and stir it well. Make sure all the grains of the rice are covered with oil. Spread the rice on the bottom of the pot. Let it fry a bit until it gets light brown. Then stir the rice and spread it across the bottom of the pan once again.
-
Mix rice with the parsley puree you have just cooked. Stir well to get the evenly colored mixture. Keep cooking for about 1-2 minutes.
-
Pour the rest of the stock into a pot and bring it to a boil. Reduce the heat, cover the pot and keep simmering on low heat for about 15 minutes or more until the rice is well cooked.
-
Remove the pot from heat, take the lid away and cover the pot with a kitchen towel. Then re-cover it with the lid once again. This is required to absorb extra liquid and steam from the pot. Set the pot aside for about 20 minutes.
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Finally, take a fork and fluff the rice. Serve warm and enjoy!
