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Recipe Name: Arroz Verde Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

Jim Vorheis
1 1/2 Cup(s) Unconverted long-grain rice
1/3 Cup(s) Safflower oil, melted
chicken fat or melted
3 Tablespoon(s) Finely chopped white onion
2 Chilies poblanos, charred
peeled and cut in strips
4 Cup(s) Chicken broth
1 Garlic clove, peeled and
roughly chopped
1 Cup(s) Firmly packed, roughly
Chopped flat-leaf parsley
chopped epazote or
Sea salt to taste
Green Rice
Put the rice into a bowl and pour very hot water over to cover; stir
and set aside for 10 minutes. Drain in a strainer and rinse in cold
water; drain again and set aside. Heat the oil in a heavy pan, stir
the rice into it, and fry over fairly high heat, stirring and scraping
the bottom of the pan, for about 5 minutes. Add the onion and chile
strips and continue frying for 4 minutes or until the onion is
translucent. Meanwhile, put 1 cup of the broth into a blender jar; add
the garlic, parsley, and epazote and blend until smooth. Add this to
the frying rice and continue frying and reducing the puree over quite
high heat, stirring and scraping the bottom of the pan, until the rice
is dry. Stir in the rest of the broth, add salt to taste, and cook
over fairly high heat, uncovered, until the liquid has been absorbed
and there are air holes in the rice. Cover with a towel and lid and
continue cooking over low heat for 5 minutes. Remove from the heat
and set aside, still covered, in a warm place for the rice to swell
up. Before serving, turn the rice over with a fork from the bottom
where a lot of the flavor and oil will have settled. The Art of
Mexican Cooking From the collection of Jim Vorheis From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 215
Calories From Fat: 135
Total Fat: 15.1g
Cholesterol: 5.9mg
Sodium: 1013.8mg
Potassium: 270.2mg
Carbohydrates: 11.1g
Fiber: <1g
Sugar: 1.3g
Protein: 8.1g

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