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Mexican: Arroz Verde

Source of Recipe


Adapted from "Authentic Mexican" by Rick Bayless






List of Ingredients



• 2 fresh poblano chilies (or 1 to 2 jalapeño chilies)
  
• 1/2 onion, peeled and coarsely chopped
  
• 1 medium rib celery, coarsely chopped
  
• 6 large sprigs fresh cilantro
  
• 6 large sprigs fresh parsley
  
• 2 fresh tomatillos, husked, washed, coarsely chopped
  
• 1 clove garlic, peeled
  
• 1-3/4 cups chicken broth, divided
  
• 1 Tbsp vegetable oil
  
• 1 cup uncooked rice
  
• 1/2 tsp salt
  
• 1 cup frozen peas, defrosted
  
• 1/2 cup feta cheese
  
• 1 tsp chopped cilantro
  






Instructions



1. Roast the chilies by placing on a piece of foil and broiling under a hot broiler 2 inches from the heat source. Turn as the skins begin to blacken. When the skins are completely blackened, remove from the oven and cover with wet paper towels. Cool for 15 minutes. Stem, seed and coarsely chop the chilies.
   
   
2. Place the chilies, onion, celery, cilantro, parsley, tomatillos and garlic in a medium saucepan and cover with 1-1/4 cups of the chicken broth. Bring to a boil, reduce the heat, cover and simmer for 10 minutes. Transfer the mixture to a food processor and purée until completely blended.
   
   
3. Heat the oil in a medium saucepan over medium heat; add the rice and sauté until the rice is opaque, about 5 minutes. Add the chili mixture, the remaining 1/2 cup chicken broth, and the salt. Bring to a boil, reduce the heat, cover and simmer on low heat for 20 minutes. Remove the pan from the heat. Stir the peas and feta into the rice; cover and let sit for 5 minutes. Garnish with the chopped cilantro and serve immediately.
   
   Makes 6 servings.