Green Chile and Herb Rice
Flavors of fresh green chile and cilantro team up for a rice dish that is unforgettable.
To roast chiles, such as New Mexico, Anaheim, poblano, jalapeño and habanero: Preheat greased outdoor grill to medium or preheat an oven broiler. Place fresh chiles on outdoor grill or gas stove top over medium heat or arrange on a baking sheet and place 2 to 3 inches (5 to 7.5 cm) away from heat under broiler. Grill or broil, turning often with tongs, until surfaces of skin are lightly charred and blistered. Immediately place peppers in a paper bag, or an airtight container and close tightly. Let peppers cool for 12 to 15 minutes. Peel off charred skin and remove stems and seeds. Tear into strips or chop as needed according to the recipe. Wash your hands thoroughly after handling chiles. Refrigerate peppers for up to 3 days or freeze in airtight container for up to 6 months.
Makes4 to 6 servings
Total Timeunder 15 minutes
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Textureherby, hot & spicy
- Food processor
- ½ cup chopped roasted green chile peppers (see Notes) 125 mL
- ½ cup minced fresh cilantro 125 mL
- 2 cloves garlic, minced
- 3 tbsp olive oil 45 mL
- 2 cups cooked white or brown rice 500 mL
In a food processor, combine chiles, cilantro, garlic and oil and process until smooth with a little texture, 1 to 2 minutes.
In a large microwave-safe bowl, combine rice and chile mixture. Mix well. Cover with plastic wrap and microwave on High for 1 minute. Remove and stir. Repeat until rice is heated through, 3 to 4 minutes.
2013 Kelley Cleary Coffeen