INGREDIENTS
Green Rice |
1 cup | rice |
2 cups | chicken broth |
1/2 | onion, finely chopped |
2 | Poblano chiles (or green peppers) |
3 tbsp | cilantro, minced |
1/2 | lime, juice only |
| salt and pepper to taste |
White Rice |
1 cup | rice |
2 cups | chicken broth |
1/2 | onion, grated |
1 | garlic clove, pressed |
1 | piece celery |
1/2 | lime, juice only |
| salt and pepper to taste |
Red Rice |
1 cup | rice |
2 cups | chicken broth |
1/2 | onion, chopped |
1 | tomato |
2 | garlic cloves |
1 | piece celery |
1 | piece parsley |
1/2 | lime, juice only |
| salt and pepper to taste |
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PREPARATION
Green Rice: Puree the chiles (without stems and seeds) with a little bit of water. Sauté onion in olive oil, add rice and sauté until translucent, add chile puree and cook until thickened. Add chicken broth, chopped cilantro and lime juice, season with salt and pepper. Cook rice on low heat for about 20 minutes or until tender.
White Rice: Sauté onion in olive oil, add rice and sauté until translucent, then add garlic and sauté some more. Add chicken broth and celery, season with salt and pepper. Cook rice on low heat for about 20 minutes or until tender. Remove celery before serving.
Red Rice: Puree tomato, 1/2 onion, garlic, salt and pepper in a blender. If you like your rice with a deeper red, let the tomato-mixture stand with some dried jamaica flowers (hibiscus) and slices of beet before you proceed with the recipe. Sauté rice in olive oil until translucent, add tomato puree (without hibiscus flowers or beet) and cook until it thickens a little bit. Add chicken broth, celery and parsley, season with salt and pepper. Cook rice on low heat for about 20 minutes or until tender. Remove celery and parsley before serving.
Arrange the three types of rice like the Mexican flag in a ceramic dish, decorate the white rice in the center with a parsley flower.
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