Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Coriander-and-jalape�o rice




Source of Recipe


?


List of Ingredients




1 jalape�o pepper
2 green onions
1 cup ( 250 mL) coarsely chopped romaine lettuce, about 3 leaves
1 cup ( 250 mL) lightly packed coriander leaves
2 garlic cloves, peeled
2 (10-oz/284-mL) cans undiluted chicken broth or 2-1/2 cups (625 mL) chicken bouillon
1 tbsp ( 15 mL) olive oil
1-1/2 cups ( 375 mL) long-grain rice
1/2 tsp ( 2 mL) salt



Recipe



1. Seed and coarsely chop jalape�o. Thickly slice onions. In a blender or food processor, whirl jalape�o, onions, romaine, coriander and garlic until pur�ed. Pour pur�e into a 4-cup (1-L) measuring cup, then add undiluted broth and some water, if necessary, to make 4 cups (1 L).

2. Heat oil in a large saucepan set over medium-high heat. Add rice. Stir until all grains are well coated with oil and shiny, from 1 to 2 minutes.

3. Stir in pur�e-broth mixture and salt. Bring to a boil over high heat. Then cover, reduce heat to low and simmer until rice is tender and liquid is absorbed, from 18 to 20 minutes. Let rice stand at least 5 minutes before serving. Fluff with a fork and serve with grilled fish or chicken. Excellent hot or at room temperature.