Green Rice With Roasted Chiles And Leeks Recipe

Name: Green Rice With Roasted Chiles And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stock:; 6 cups water; 1 cup thinly sliced celery; 1 cup thinly sliced carrot; 1/2 cup thinly sliced leek tops; 1/2 cup coarsely chopped flat-leaf parsley stems; 1/2 cup coarsely chopped cilantro stems; 1/2 teaspoon sea salt; 3 black peppercorns; 1 fresh oregano sprig; 1 fresh thyme sprig; Rice:; 2 poblano chiles; 1 tablespoon vegetable oil; 2 cups thinly sliced leek (about 3 large); 1 1/2 cups uncooked long-grain rice; 3/4 teaspoon sea salt; 1 bay leaf; 1 cup loosely packed fresh flat-leaf parsley leaves; 1/2 cup loosely packed fresh cilantro leaves; 1/2 cup (2 ounces) shredded Monterey Jack cheese

Servings: persons

Stock:
6 cups water
1 cup thinly sliced celery
1 cup thinly sliced carrot
1/2 cup thinly sliced leek tops
1/2 cup coarsely chopped flat-leaf parsley stems
1/2 cup coarsely chopped cilantro stems
1/2 teaspoon sea salt
3 black peppercorns
1 fresh oregano sprig
1 fresh thyme sprig
Rice:
2 poblano chiles
1 tablespoon vegetable oil
2 cups thinly sliced leek (about 3 large)
1 1/2 cups uncooked long-grain rice
3/4 teaspoon sea salt
1 bay leaf
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup (2 ounces) shredded Monterey Jack cheese

1
To prepare stock, combine first 10 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Strain through a cheesecloth-lined colander into a bowl, and discard solids. Set aside 3 cups stock; reserve any remaining stock for another use.
2
Preheat broiler.
3
To prepare rice, place poblano chiles on a foil-lined baking sheet; broil 8 minutes or until blackened and charred, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard the skins. Cut a lengthwise slit in each chile; discard seeds and stems. Set chiles aside.
4
Heat oil in saucepan over medium-high heat. Add 2 cups leek and rice; saute 5 minutes. Add 2 3/4 cups stock, 3/4 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat; discard bay leaf. Fluff rice with a fork.
5
Combine 1/4 cup stock, roasted poblano chiles, parsley leaves, and cilantro leaves in a blender or food processor; process until smooth. Gently fold chile mixture into the rice. Sprinkle with Monterey Jack cheese.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Stock:, 6 cups water, 1 cup thinly sliced celery, 1 cup thinly sliced carrot, and more.

Yes, Green Rice With Roasted Chiles And Leeks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Rice With Roasted Chiles And Leeks

How did you like this recipe?

Frequently Asked Questions