Arroz Verde

1. 1

   Combine the chilies, a half-cup of the chicken stock, garlic, onion and parsley in a blender or food processor and puree until smooth.

2. 2

   Heat the oil in a large skillet.

3. 3

   Add the rice and cook, stirring, for two to three minutes to coat thoroughly with the oil.

4. 4

   Add the chili puree and simmer for five minutes, stirring frequently.

5. 5

   Add one cup boiling stock and stir.

6. 6

   Cook until absorbed.

7. 7

   Add another cup of boiling stock.

8. 8

   Cook and continue adding stock, stirring frequently, half a cup at a time, until the rice is cooked al dente, firm to the bite.

9. 9

   Correct seasoning and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.