RCI-VG.004.1472.001
Two-chile Green Rice
Two-chile Green Rice from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ¾ cup
- – 2 tablespoon olive oil1 unit
- green onions2 unitsliced (white and ⅔ of green)
- – 2 serrano pepper1 unitseeded and minced
- lime½ unitjuice of
- 1 teaspoon
- 1 teaspoon
- ½ cup
- 1¾ cups
- 1 unit
Method
1
Combine the cilantro, green onions, and a splash of water in a blender or food processor, blending until a smooth green purée forms. Set aside.
3 minutes
2
In a medium saucepan over medium-high heat, toast the long-grain rice dry, stirring frequently, until the grains turn lightly golden and fragrant.
4 minutes
3
Add the chili powder and oregano to the toasted rice, stirring to coat the grains evenly with the spices.
1 minutes
4
Pour in the measured water and the cilantro-green onion purée, then add salt and stir to combine. Squeeze in fresh lime juice and stir once more.
2 minutes
5
Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
3 minutes
6
Simmer the rice on low heat, undisturbed, until all the liquid is absorbed and the rice is tender.
18 minutes
7
Remove the pan from heat and let the rice rest, still covered, to allow the steam to finish cooking the grains.
5 minutes
8
Uncover the pan, fluff the green rice gently with a fork, taste for seasoning, and adjust salt or lime juice as needed before serving.
2 minutes