Rice with Chepil

Name: Rice with Chepil (Arroz con Chepil)
Yield: 4 servings
Cuisine: American
Ingredients: 3 tablespoons lard (preferably home-rendered) or vegetable oil; ½ teaspoon salt, or to taste; 3 tablespoons chepil leaves stripped from stems (from defrosted package of frozen chepil); 1 small onion, finely chopped; 2 garlic cloves, minced; 2 cups homemade chicken or pork stock; 1 cup long-grain rice

Arroz con Chepil

Preparation info

4
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

This is one of the most popular Oaxacan rice dishes. There is no substitute for the chepil, but luckily good frozen chepil can be found in many Latin American groceries under the name chipilin. It has become one of my favorite herbs.

Ingredients

1 cup long-grain rice
3 tablespoons lard (preferably home-rendered) o

Americas
United States
Mexico
Side dish
Gluten-free
Oaxaca

Method

In a deep bowl, carefully rinse the rice in several changes of cold water until no starchy residue is visible. Drain thoroughly in a large sieve, shaking to remove as much water as possible.

In a heavy medium-size saucepan, heat the lard over medium-high heat until rippling. Add the rice and cook, stirring constantly, until it colors slightly and sounds like sand as you stir it. Careful