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A quick vegetable stock made with herb and vegetable trimmings packs flavor into the rice. The tough, green parts of leeks and the stems of parsley and cilantro impart great flavor. If time is tight, use water instead of stock, and add another 1/2 teaspoon sea salt to the rice.

Deborah Madison
Recipe by Cooking Light July 2010


Recipe Summary test

6 servings (serving size: 2/3 cup rice mixture and 4 teaspoons cheese)


Ingredient Checklist


Instructions Checklist
  • To prepare stock, combine first 10 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Strain through a cheesecloth-lined colander into a bowl, and discard solids. Set aside 3 cups stock; reserve any remaining stock for another use.

  • Preheat broiler.

  • To prepare rice, place poblano chiles on a foil-lined baking sheet; broil 8 minutes or until blackened and charred, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard the skins. Cut a lengthwise slit in each chile; discard seeds and stems. Set chiles aside.

  • Heat oil in saucepan over medium-high heat. Add 2 cups leek and rice; sauté 5 minutes. Add 2 3/4 cups stock, 3/4 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat; discard bay leaf. Fluff rice with a fork.

  • Combine 1/4 cup stock, roasted poblano chiles, parsley leaves, and cilantro leaves in a blender or food processor; process until smooth. Gently fold chile mixture into the rice. Sprinkle with Monterey Jack cheese.

Nutrition Facts

260 calories; calories from fat 20%; fat 5.8g; saturated fat 2.1g; mono fat 1.6g; poly fat 1.7g; protein 6.5g; carbohydrates 45.2g; fiber 2.3g; cholesterol 10mg; iron 3.5mg; sodium 551mg; calcium 119mg.