| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Naga |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Green chiles; seeded, chopped |
| 2 |
c |
Long grain white rice |
| 2 |
tb |
Butter or oil |
| 1 |
|
Onion; chopped fine |
| 2 |
|
Cloves garlic; minced |
| 4 |
c |
Stock (chix or beef) |
INSTRUCTIONS
But as for the rice, flippin' thru. the books, I'd figure the Green Rice
recipe from Dave DeWitt and Nancy Gerlach's _<underline>The Fiery
Cuisines</underline>_ may fit the bill. The recipe says to use:
[I paraphrase] Saute the rice in the fat until browned. Add onions, saute
'til soft. Don't burn the rice. Puree the chiles and garlic [now why must
one chop 'em first? no reason, IMO] w/some of the stock until smooth. Add
to the rice and keep cooking over low heat for 5 min. Add remaining stock,
stir, cover and cook (transfer to a larger pot/dish if needed, re: rice
expands) at 350 F. for 45 minutes.
Give it a whirl...and my apologies to the blatent theft of this recipe.
Peace, Hendrix, and Chiles.......
Posted to CHILE-HEADS DIGEST V4 #198 by Inagaddadavida
<rael64@earthlink.net> on Nov 12, 1997
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