Mexican Green Rice(Vegetarian)

• cups vegetable stock (or water)↗2 cups
• celery rib, finely chopped↗1
• white onion, chopped↗1⁄2
• garlic cloves, chopped↗2
• cup fresh parsley leaves, large stems removed↗1⁄2 cup
• tablespoon fresh oregano (or 1/2 tsp. dried)↗1 tablespoon
• tablespoons fresh cilantro, coarsely chopped↗5 tablespoons
• salt↗
• tablespoon olive oil↗1 tablespoon
• cup long grain brown rice (or white rice)↗1 cup
• anaheim green chilies, roasted (or New Mexican chiles)↗3
• mint leaves, chopped↗5

Step-by-step instructions

1. 1

   Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt.

2. 2

   Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes). Let stand for 5-10 minutes.

3. 3

   Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork.

4. 4

   Variation with Peas:.

5. 5

   Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.