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Green Rice

James Carrier
Yield Makes 5 1/2 cups; 6 to 8 servings
Notes: The fresh poblano chilies add quite a bit of heat; for milder rice--or for a shortcut--substitute 1 can (7 oz.) diced green chilies and skip step 1. If making the green salsa (through step 2) up to 1 day ahead, chill airtight.

Ingredients

  • 1/2 pound fresh poblano chilies (about 2), rinsed and dried (see notes)
  • 3/4 cup coarsely chopped romaine lettuce leaves
  • 3/4 cup coarsely chopped fresh cilantro
  • 1/3 cup coarsely chopped fresh tomatillos or drained canned tomatillos
  • 2 tablespoons coarsely chopped green onions
  • 2 cloves garlic, peeled
  • About 2 cups fat-skimmed chicken broth or water
  • 1 1/2 cups long-grain white rice
  • 2 tablespoons salad oil
  • About 1/2 teaspoon salt

Nutrition Information

  • calories 174
  • caloriesfromfat 19 %
  • protein 4.1 g
  • fat 3.7 g
  • satfat 0.5 g
  • carbohydrate 31 g
  • fiber 0.9 g
  • sodium 159 mg
  • cholesterol 0.0 mg

How to Make It

  1. Place chilies in a 10- by 15-inch baking pan. Broil 2 to 3 inches from heat, turning occasionally, until charred all over, about 15 minutes. Let stand until cool enough to handle. Pull off and discard skins, stems, and seeds.

  2. In a blender or food processor, whirl roasted chilies, lettuce, cilantro, tomatillos, green onions, and garlic until smooth. Pour the purée into a 1-quart glass measure and add enough broth to make 3 cups.

  3. In a 2- to 3-quart pan over medium-high heat, frequently stir rice in oil until opaque, 3 to 4 minutes.

  4. Stir in chili mixture and 1/2 teaspoon salt. Bring to a boil over high heat; cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes.

  5. Stir with a fork, and add more salt to taste. Mound rice on a platter.