| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
Mexican |
Rice, Cookbook, Mexican |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Long-grain rice |
| 1/4 |
c |
Cilantro, plus 2 tablespoons, tightly packed |
| 1/2 |
c |
Parsley leaves, tightly packed |
| 1 |
sm |
White onion, quartered |
| 2 |
|
Cloves garlic, peeled |
| 2 1/2 |
c |
Chicken stock |
| 2 |
tb |
Vegetable oil |
|
|
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
1. Bring 1 quart water to a boil over high heat.
2. Combine rice with boiling water to cover in medium-size bowl. Stir once
and set aside to soak 15 minutes.
3. In food processor fitted with steel blade, chop cilantro, onion, and
garlic. Add 1/4 cup chicken stock and puree. Or, with chefs knife, finely
chop cilantro,parsley, onion, and garlic; then place in blender, add stock
and puree. Set aside.
4. Transfer soaked rice to colander. Rinse under cold running water and
drain.
5. Heat oil in medium-size saucepan over high heat. Add rice and saute,
stirring, about 5 minutes, or until translucent.
6. Reduce heat to medium. Stir in coriander-parsley mixture and cook,
stirring frequently, about 10 minutes, or until fairly dry.
7. Add the remaining stock and salt and pepper to taste. Bring to a boil
over high heat, stir once, reduce to a simmer, and cover. Cook 15 minutes,
or until rice is just tender and stock is absorbed.
8. Turn rice into serving bowl.
Recipe is by Sue B. Huffman, food editor at Ladie's Home Journal.
Typos by Brenda Adams. Busted by MC_Buster. Posted to mc 6/29/97.
Recipe by: B: Great Meals in Minutes, Mexican Menus Posted to MC-Recipe
Digest V1 #650 by Badams <adamsfmle@sprintmail.com> on Jun 29, 1997
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