Sonoran green rice
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Canola oil |
| 2 | cups | Uncooked white rice |
| ½ | cup | Water |
| 3 | Green chiles | |
| Seeded and deveined | ||
| 1 | Garlic clove(s), minced | |
| 1 | small | Onion(s), chopped |
| ½ | cup | Corn kernels |
| 4 | cups | Chicken stock |
| 1 | teaspoon | Achiote |
| Salt substitute to taste | ||
| ¼ | cup | Radishes, thinly sliced |
Directions
heat a Dutch oven until a drop of water sizzles away. Add canola oil to coat skillet. Add rice and lightly brown. Remove Dutch oven from heat.
In a blender, combine water, chiles, garlic, and onion and puree. Add puree to rice and return pan to heat. Bring to a simmer. Add corn, chicken stock, achiote, and salt substitute. Cover and simmer for about 40 min or until rice is done.
Serve garnished with radishes.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 76
Submitted By DIANE LAZARUS On 11-27-95