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Green Rice




Source of Recipe


CBS The Early Show


List of Ingredients




4 cups water
2 cups long-grain rice
2 cups parsley leaves
2 cups cilantro leaves
3 scallions, trimmed
1 roasted poblano pepper, seeded (see method below)
3 tablespoons butter (optional)
salt and pepper


Recipe



In a heavy medium pot with lid, bring 3 cups of water to a boil, add rice, cover, and reduce heat to low. Allow the rice to simmer for 15 minutes or until the water is absorbed.

While rice is cooking, puree the parsley, cilantro, scallions, and poblano pepper in the remaining 1 cup of water in a blender or food processor fitted with the metal blade. Check the rice to see if cooking water has been absorbed and stir in the herb puree, cover and allow the rice to absorb the herb water for another 5 to 8 minutes.

Transfer rice to a bowl, add the butter if desired, and gently toss to melt it, add salt and pepper to taste.

Method for roasting the poblano pepper:

To roast poblano pepper, place pepper on a small baking sheet, under the broiler and broil until the skin is slightly charred on all sides. Immediately place in a paper bag, seal, and let sit for 3 minutes. Then peel off the charred skin and discard. Slice the peeled pepper open and discard the membranes and seeds. Cool, remove the skin and seeds and cut into strips.

Chef's note: Roasting the poblano pepper is optional. Roasting the pepper adds a smoky flavor, but it is not necessary to roast the pepper if you don't have the time.