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Recipe
Mexican Green Rice
adapted from Epicurious
Ingredients
| 3 | cups low-sodium chicken broth |
| 3 | fresh poblano chiles, seeds and roughly chopped |
| 20 | sprigs cilantro, stems discarded |
| 1 | teaspoon kosher salt, plus more if needed |
| 2 | tablespoons olive oil |
| 2 | cups white rice |
| 2 | small white onions, roughly chopped |
| 6 | garlic cloves, minced |
Instructions
1. Prepare the sauce: Bring the chicken broth, salt and chiles to a boil over medium heat and simmer for about 10 to 12 minutes, or until the chiles are softened. Pour the broth and chiles into a blender, add the cilantro and puree until liquefied. Pour the chile liquid through a strainer into a large measuring cup or bowl with a spout. This liquid can be covered and stored in the refrigerator for up to one day.
2. To make the rice: Add the olive oil, onion and garlic to the pan and simmer for about 2 minutes, then add the rice and stir it to make sure the grains are completely coated. Then add in the chile liquid and simmer the rice on medium-low with the pot covered for about 20 minutes, or until the grains are soft. Fluff with a fork prior to serving.
Naptime Notes
Naptime Recipe Serving ideas
We debated whether to serve the rice in the tacos or alongside the tacos and I tried both ways. I preferred it on the side but would consider stuffing it into the tortillas if I were rolling them up and baking them like enchiladas.
Naptime Stopwatch
20 minutes to make the sauce, 20 minutes to cook the rice.
Naptime Reviews
My daughter was a bit suspicious of the green rice but gave it a small try. The adults loved it. I saved the leftovers and found them easy to reheat the next day for lunch.
More Naptime Recipes
Printed from: https://thenaptimechef.com/2011/05/mexican-green-rice-for-a-cinco-de-mayo-celebration-naptime-entertaining/