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Before using hot chilies, please read "How to Handle Hot Chilies" article.
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| What You Need: |
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4 fresh poblano chilies, or substitute 4 green peppers, each 4 inches in diameter
4 cups chicken stock, fresh or canned
1 cup coarsely chopped fresh parsley
½ cup coarsely chopped onions
¼ teaspoon finely chopped garlic
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
¼ cup olive oil
2 cups raw long-grain rice
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| How To Cook: |
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1. Roast the chilies or peppers over a gas flame or under a broiler as described here and wrap them in a damp towel. After they have rested for a few minutes, gently rub off their skins with the towel.
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2. Cut out the stems and thick white membranes and discard the seeds. Chop the chilies into chunks. Combine 1 cup of the chunks and ½ cup of stock in the jar of a blender and blend at high speed for 15 seconds.
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3. Then gradually add the remaining chilies and the parsley, onions, garlic, salt and pepper, blending until the mixture is reduced to a smooth puree.
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4. To make the sauce by hand, puree the chilies, parsley, onions and garlic, a cup or so at a time, in a food mill set over a bowl. Discard any pulp left in the mill. Stir in ½ cup of stock and the salt and pepper.
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5. Pour the oil into a 2- to 3-quart casserole and set it over moderate heat. When the oil is hot but not smoking, add the rice and stir constantly for 2 to 3 minutes until the grains are coated with oil.
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6. Do not let them brown. Now add the pureed chili mixture and simmer, stirring occasionally, for 5 minutes. Meanwhile, bring the remaining 3½ cups of stock to a boil in a small saucepan and pour it over the rice.
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7. Return to a boil, cover the casserole and reduce the heat to its lowest point. Simmer undisturbed for 18 to 20 minutes, or until the rice is tender and has absorbed all the liquid.
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8. Before serving, fluff the rice with a fork. If the rice must wait, remove the cover and drape the pan loosely with a towel. Place in a preheated 250°F oven to keep warm.
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