Ingredients
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2 cups vegetable stock (or water)
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1/2 white onion, chopped
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2 garlic cloves, chopped
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1/2 cup fresh parsley leaves, large stems removed
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1 tablespoon fresh oregano (or 1/2 tsp. dried)
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5 tablespoons fresh cilantro, coarsely chopped
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salt
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1 tablespoon olive oil
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1 cup long grain brown rice (or white rice)
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3 anaheim green chilies, roasted (or New Mexican chiles)
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5 mint leaves, chopped
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1 celery rib, finely chopped
Instructions
- Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt.
- Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes). Let stand for 5-10 minutes.
- Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork.
- Variation with Peas:.
- Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.