Arroz Verde (Mexican Green Rice)

This authentic Mexican recipe is from Diana Kennedy's book My Mexico.  Kennedy is, of course, the doyenne of Mexican cooking.

• 1 cup long-grain rice, not precooked or converted
• 1/4 cup (63 ml) safflower oil
• 1 slice white onion, roughly chopped
• 3 garlic cloves, roughly chopped
• 4 jalapeño chiles
• 4 tomates verdes (tomatillos)
• 1-1/4 cups (323ml) water
• Salt to taste
• 1/2 cup (125 ml) peas or chopped green beans
• 2 sprigs cilantro
• 2 tablespoons fresh lime juice

METHOD

Cover the rice with hot water and leave to soak for about 10 minutes (see note).  Heat the oil in a skillet.  Drain the rice and rinse in a heavy, deep pot, shake the rice once more to get rid of any extra water, and stir into the heated oil.

Fry the rice for about 5 minutes or until it is just beginning to change color or "dances in the pan," then add the onion and 1 clove of garlic.  Fry for a few minutes more, taking care not to let the onion and garlic burn.

Puree the chiles, tomates verdes, and 2 cloves of garlic with 1/4 cup (63 ml) of the water in a blender.  Stir into the fried rice and fry for a few minutes more or until the mixture is almost dry.  Add the remaining water, salt, peas, and cilantro and cook over medium heat until all the liquid has been absorbed and the rice is not mushy - about 15 minutes.  Just before the end of the cooking time stir the lime juice into the rice, cover the pot, and continue cooking over very low heat until the rice has puffed up, about 10 minutes.  Remove from the heat and set aside for about 15 minutes before serving t allow the rice to absorb any remaining liquid and become fluffy.

Serves: 6

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Reprinted with permission from ©1998 Diana Kennedy My Mexicopublished by Clarkson Potter. click to read more

this recipe from www.inmamaskithchen.com

 

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