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1
Roast the chilies or possibly peppers, remove their skins, stems, seeds and thick white membranes and throw away.
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2
Chop the chilies into chunks.
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3
Combine 1 c. of the chunks and 1/2 c. of stock in the jar of a blender and blend at high speed for 15 seconds.
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4
Then gradually add in the remaining chilies and the parsley, onions, garlic, salt and pepper, blending till the mix is reduced to a smooth puree.
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5
(To make the sauce by hand, puree the chilies, parsley, onions and garlic, a c. or possibly so at a time, in a food mill set over a bowl.
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6
Throw away any pulp left in the mill.
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7
Stir in 1/2 c. of stock and the salt and pepper.)
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8
Pour the oil into a 2 to 3 qt casserole and set it over moderate heat.
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9
When the oil is warm but not smoking, add in the rice and stir constantly for 2 to 3 min till the grains are coated with oil.
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10
Don't let them brown.
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11
Now add in the pureed chili mix and simmer, stirring occasionally, for 5 min.
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12
Meanwhile, bring the remaining 3 1/2 c. of stock to a boil in a small saucepan and pour it over the rice.
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13
Return to a boil, cover the casserole and reduce the heat to its lowest point.
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14
Simmer undisturbed for 18 to 20 min, or possibly till the rice is tender and has absorbed all the liquid.
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15
Before serving, fluff the rice with a fork.
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16
If the rice must wait, remove the cover and drape the pan loosely with a towel.
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17
Place in a preheated 250 degree (F) oven to keep hot.
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