A faith of devils, a mere intellectual faith, a man may have without love, but not that faith which saves. Love cannot usurp the office of faith. It cannot justify. It does not join the soul to Christ. It cannot bring peace to the conscience. But where there is real justifying faith in Christ, there will always be heart-love to Christ. He that is really forgiven is the man who will really love (Luke 7:47). If a man has no love to Christ, you may be sure he has no faith.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Mexican, Rice, Coyote’s pa	6	Servings

INGREDIENTS

2	c	Long-grain white rice
4		Leaves romaine lettuce.
6		Poblano chiles; roasted, peeled,
		Seeded, and roughly chopped
2		Serrano chiles; roasted, peeled,
		And seeded
2	c	Garlic; peeled
1/4		White onion; peeled and minced
1	c	Cilantro leaves; loosely packed
1/2	c	Parsley leaves; fresh
3 1/2	c	Water
5	tb	Unsalted butter
2	ts	Salt
1/4	c	Cilantro or basil; chopped (optional)

INSTRUCTIONS

Rinse the rice in cold water and drain. In a blender or food processor,
puree the lettuce, chiles, garlic, onion, cilantro, parsley, and water.
Melt 3 tablespoons of the butter in a large pan, add the rice, and cook
over medium heat until translucent, stirring occasionally and taking care
not to scorch the butter. Add the pureed ingredients and the salt, bring to
a boil, and cook for 2 minutes. Reduce the heat, cover, and simmer for 20
to 25 minutes until the water has just evaporated. Remove from heat and let
stand for 5 minutes. Add the remaining 2 tablespoons butter and fluff up
with a wooden spoon. Garnish with chopped cilantro or basil, if desired.
Serving suggestion: goes well with barbecued chicken, rabbit, fish, or
seafood instead of the usual beans. Can be used with cheese and beans as a
filling for burritos. Storage: Keeps for 2 to 3 days in the refrigerator.
Variation: You can add orange zest, epazote, hoja santa (yerba santa),
basil, or marjoram for different flavor accents. Puree them along with the
lettuce and chives. Yield 6 cups
The poblanos give the rice a satisfying, smoky quality and the serranos
make the dish hot and spicy. Take care not to over estimate the water, as
no one enjoys gummy rice (except people without any teeth).
From: Coyote's Pantry by Mark Miller and Mark Kiffin (adapted from D.
Kennedy's version of green rice) Typos by Brenda Adams <adamsfmle@aol.com>
Recipe By     : Mark Miller and Mark Kiffin; Coyote's Pantry
Posted to EAT-L Digest  6 October 96
Date:    Mon, 7 Oct 1996 20:19:41 -0400
From:    Brenda Adams <ADAMSFMLE@AOL.COM>

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