Visually intriguing, tasty and and a bit different from the usual Mexican red rice, this side dish is perfect with chicken or pork. It is guaranteed to jazz up even the simplest grilled meat or vegetable meal. Avocado slices are a nice garnish for this dish.
- 1 cup rice
- 2 tablespoons vegetable oil
- 3 small or 2 large poblano chiles, roasted, seeded and peeled
- 2-3 sprigs fresh parsley
- 2-3 sprigs fresh epazote
- 1/2 medium onion, chopped
- 2 large cloves garlic, peeled and chopped
- 2 1/2 cups chicken or vegetable broth
- 1/2 cup fresh or thawed frozen peas (optional)
- Salt to taste
Soak the rice in hot water to cover for fifteen minutes, then rinse in a strainer under running water until the water runs clear.
Drain and let dry.
Heat the oil and sauté the rice, stirring to prevent sticking or burning, until golden.
Puree the chiles, onion, garlic and herbs in a blender with 1/2 cup of the broth.
Add the purée, and when it has been absorbed add the remaining two cups of broth.
Cover and simmer until all the liquid has been absorbed.
Remove from heat, and add the peas if using them.
Stir to fluff, taste for salt, and serve immediately.