Although, Mexican food is synonymous with a tomato based rice, this green rice made with poblano peppers and parsley is a welcome change up from the norm.
4 x Poblano peppers, roasted and peeled
2 cups white rice
1 tbsp parsley, chopped
1 onion, chopped
1 clove garlic, minced
4 cups vegetable stock
1/4 cup olive oil
- Soak rice in hot water for 15 minutes, drain and rinse.
- In an electric blender, blend poblano pepper, parsley, onion and garlic with a some stock for moisture.
- Saute rice in oil briefly and then add puree and cook for a few minutes.
- Add remaining stock, bring to a boil, reduce heat, cover and cook for 15 minutes.