Mexican Green Rice. For this recipe, I tested Morelos' rice from Mexico. Use regular long grain white rice if Morelos' is not available. From Better Homes and Gardens. Sometimes Spanish rice just doesn't cut it.

Ingredients

4 serv.

fresh parsley leaves, coarsely chopped↗1⁄2
fresh cilantro leaves, coarsely chopped↗1⁄2
white onion, chopped↗1⁄2
water↗1⁄4
green chili pepper, chopped coarsely (mild or spicy)↗1
lime juice or 1 tablespoon lemon juice↗1
garlic cloves, peeled and chopped↗2
olive oil↗2
morelos' rice↗1
vegetable broth or 2 cups chicken broth↗2
salt, to taste↗

Step-by-step instructions

1
In a blender combine the parsley, cilantro, white onion, water, chili pepper, lime juice, and garlic.
2
Process until almost smooth. If necessary, stop blender and scrape down sides.
3
In a large saute pan heat the olive oil on medium heat. Saute the rice for about 5 minutes or until golden brown.
4
Heat up the broth and add to the rice along with the cilantro/parsley mixture.
5
Cover pan and bring to a boil. Reduce heat to simmer and cook for approximately 20 minutes or until rice is tender and liquid is absorbed.
6
Once cooking is complete, turn off heat, keep pan on heating element for 10-15 minutes to allow rice grains to firm up.
7
Season with salt to taste.

Source: food.com

Original recipe ↗

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