Mexican Green Chile Rice
You’ll find this simple, savory dish more often in homes in Mexico than in the restaurants there. It’s almost unheard of in Mexican restaurants here in the United States. It goes especially well with poultry and seafood.
1 1/2 cups long-grain rice
3/4 cup loosely packed, chopped, flat-leaf parsley
3/4 cup loosely packed, chopped cilantro or epazote
1 clove garlic, diced
2 cans (14 &1/2-ounce) chicken or vegetable broth
1/4 cup corn oil
2 roasted poblano chiles
1/4 cup chopped white onion
1 small zucchini, diced
1 cup corn
1/2 teaspoon salt
1 poblano chile, roasted, peeled, and sliced into strips
1 red bell pepper, roasted, peeled, and sliced into strips
Soak the rice in a bowl of very hot water for 10 minutes. Drain the rice and rinse in cold water; let all excess water drain off.
In a blender, process the parsley, cilantro or epazote, garlic, and half of the broth until smooth.
Lightly brown the rice in the oil in a large, heavy frying pan over medium heat. When rice is golden brown, add the diced chiles and onion and continue cooking until onions are translucent. Stir often and do not let stick. Add broth mixture from blender and continue to cook for about 7 minutes, stirring often. Add zucchini, corn, remaining broth, and salt and stir well. As soon as the rice comes to a full boil, turn heat to low and cover for 20 minutes. Stir before serving. Garnish with strips of roasted chile.
Serves 6 to 8