- 2-3 mixed green peppers, de-seeded and cubed green pepper, cubed (green peppers can be sweet green peppers, Serrano peppers, poblano peppers, etc.)
- 1-2 jalapeño pepper, de-seeded
- 1 small bunch of fresh cilantro leaves (stems are okay)
- 3 green onions, cut to 2 inch long pieces
- 2 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
- 1 medium onion, diced
- 1 cup rice (long grain will drier, short grain will be stickier)
- 2 cups chicken stock
- Olive oil
- Salt to taste
Another great recipe from Grace.
Directions
1. In a blender or food processer, blend all peppers (green and jalapeno), cilantro, green onions, and garlic together with ½ cup chicken stock. If the peppers are not blending well, add more chicken stock. Puree until chunks are no longer visible but not until fully smooth. You want a little bit of texture.
2. Heat medium sauce pan to medium high heat. Sauté onion in olive oil until translucent and lightly brown. Salt lightly. Add rice.
3. Pour out pureed pepper mixture into a measuring cup. Top off pepper mixture with chicken stock until you have 2 full cups of liquid. Pour pepper mixture and stock into sauce pan, stir.
4. When the sauce pan comes to a full boil, turn heat down to low and let rice cook, stirring occasionally. Depending on the type of rice used and texture desired, rice can take 10-30 minutes. Salt to taste.
NOTE: Generally rice is usually cooked at a 1 to 2, rice to liquid ratio (e.g., 1 cup of rice to 2 cups of liquid). However, please read your rice package since not all rice varieties cooks at the same rate.
