Mexican Green Rice

Name: Mexican Green Rice
Yield: Serves 4 as a main dish or 6 as a course in a larger meal
Cuisine: Mexico
Ingredients: ½ cup loosely packed fresh coriander leaves; 2 teaspoons salt (less if stock is salted); 3 tablespoons vegetable oil; 3 cups chicken stock or vegetarian stock, preferably unsalted, or water; 3 cups chicken stock or vegetarian stock, preferably unsalted, or water; 3 cups chicken stock or vegetarian stock, preferably unsalted, or water; 1 small or ½ large white onion, coarsely chopped; ½ pound mild green or yellow-green chiles, such as poblano, cubanelle, or Hungarian wax; ½ pound mild green or yellow-green chiles, such as poblano, cubanelle, or Hungarian wax; ½ pound mild green or yellow-green chiles, such as poblano, cubanelle, or Hungarian wax; 3 cups chicken stock or vegetarian stock, preferably unsalted, or water; ½ cup loosely packed fresh flat-leaf parsley leaves; 2 cups loosely packed torn romaine lettuce leaves; 1 clove garlic, minced; ½ pound mild green or yellow-green chiles, such as poblano, cubanelle, or Hungarian wax; ½ pound mild green or yellow-green chiles, such as poblano, cubanelle, or Hungarian wax; 2 cups medium-grain or long-grain rice; 2 cups medium-grain or long-grain rice

Preparation info

Serves
4
as a main dish

Difficulty
Medium

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

This is one of the simplest and best flavored rices we know, great on its own or accompanied by grilled meats or vegetables, or fresh salsas. It has a delicious, slightly smoky taste and beautiful, soft green color. In Mexico, rice is traditionally served as a sopa seca, a pasta-style course that follows the soup course in a full meal. Though red rice is the most common sopa seca in restaurants, I tasted both a green and a white rice several years ago at a home-style restauran

Ingredients

Americas
Mexico
Main course
Spicy
Central America
Gluten-free

Ingredients

Method