GreenRice

 Over my 28 years of life I have tried a lot of varieties of green rice, each one with its unique flavor and its proper way of cooking it, one thing they all have in common is that they are really tasty! Actually I don’t know if green rice can be categorized as a traditional Mexican dish, what I do know is that it’s quite common in several Mexican households and probably every family has its own recipe. 

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Its color is natural, no added colorants; it takes the green color from the cilantro and parsley purée. Talk about a healthy shot of chlorophyll!! It seems that the green juices and smoothies are in vogue, all-packed with healthy ingredients – well I think this rice doesn’t fall behind. I’ve heard that herbs have tons of nutritional benefits and are consider one of the latest nutritional heroes.  The problem is that we usually eat them in very small portions and that is why their benefits are shadowed. Here is a recipe packed with herbs, and a delicious way to boost your antioxidant and vitamin intake. 

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The combination of the herbs with the poblano chile leaves a very subtle spicy flavor. You can serve as a starter, with a spoonful of sour cream, or as a side for a Mexican dishes.  And important step is to cover the saucepan with a cotton cloth; this will make puffed and fluffy rice. Here, in the recipe instructions, you can see how to roast a poblano chile.

Mexican Green Rice
Serves 4
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Ingredients
  1. 1 1/2 cup rice
  2. 2 poblano chiles
  3. 1 cup parsley, well packed and chopped
  4. ½ cup cilantro, well packed and chopped
  5. 4 cups chicken stock
  6. 1 clove of garlic
  7. 1 tablespoon olive oil
  8. 3 tablespoons onion, finely chopped
  9. Salt and pepper
Instructions
  1. - Wash the rice: put the rice in a bowl, pour water and then strain. Repeat 3 times. Let stand until dry.
  2. - Meanwhile disinfect the cilantro and parsley. Roast, peel and chop the poblano chiles.
  3. - In a blender add 1 cup chicken stock, garlic, parsley and cilantro. Blend until smooth. Reserve.
  4. - In a large saucepan (with a fitting lid) heat the olive oil. Add the onion and cook until almost translucent. Add the rice and the poblano chile, cook, stirring occasionally, until the rice is slightly golden, about 5 minutes. At this point add the herb purée, mix well and cook until the purée has been completely absorbed. Add the remaining 3 cups of chicken broth, season with salt and pepper to taste, and simmer (without the lid) until the liquid has been absorbed and “holes” start to appear. Reduce heat, cover the saucepan with a cotton kitchen cloth and put the lid on top, cook for 5 minutes.
  5. - Remove from heat, and let rice sit, covered, for 10 minutes. This will make the rice to puff.
  6. - Before serving, stir with a fork.
  7. Enjoy!
Sweet Cannela https://www.sweetcannela.com/

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