Bayless' Green Rice

1. 1

   1. Combine the broth and chili in a large saucepan; heat to a boil over medium heat. Lower heat to medium-low; cook until chili the broth and chili in a large saucepan; heat

2. 2

   to a boil over medium heat. Lower heat to medium-low; cook

3. 3

   until chili is very soft, about 10 minutes.

4. 4

   2. Pour into a food processor; add cilantro (stems and all). Puree; press through a medium-mesh strainer into a bowl. Stir-in the salt; set

5. 5

   aside.

6. 6

   3. Add the oil to the same saucepan; heat over medium heat. Add the rice and onion; cook, stirring often, until the rice looks chalky and the onion is soft, about 5 minutes. Stir in the garlic; cook 1 minute.

7. 7

   4. Add the chili Puree to the hot rice; stir. Cover; cook over medium-low heat until almost tender, 15 minutes. Turn off the heat; let stand, covered 5-10 minutes to complete cooking.

8. 8

   Fluff with a fork. Serve with Cilantro garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.