Name: Mexican green rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 1 celery stalks chopped; 2 garlic cloves, chopped; 20 g fresh parsley; 15 ml fresh oregano; 10 g fresh coriander chopped; 625 ml stock vegetable; 30 ml fresh chillies 573; 1 onion small, chopped; 250 ml rice long grain white; salt; 3 green chilli deseeded and chopped; 5 g fresh mint chopped

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Ingredients (12)

1	celery stalks — chopped
2	garlic — cloves, chopped
20 g	fresh parsley
15 ml	fresh oregano
10 g	fresh coriander — chopped
625 ml	stock — vegetable
30 ml	fresh chillies — 573
1	onion — small, chopped
250 ml	rice — long grain white
	salt
3	green chilli — deseeded and chopped
5 g	fresh mint — chopped

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Method:

Place the chopped celery, garlic, parsley leaves, oregano and halve of the coriander leaves with 125ml vegetable stock in a small saucepan. Bring to the boil and simmer for 5 minutes.
Process the herb mixture in a food processor.

Heat the oil in a thick-bottomed pot on high heat. Add the rice and chopped onions and stir to coat all the rice grains with oil. Let the rice and the onion brown. Stir the mixture so that more of the rice browns.
Once most of the rice is browned add the herb mixture with the rest of the vegetable stock. Season the rice with salt.

Bring the rice to the boil, reduce the heat and simmer, covered, for 20 minutes.
Turn the heat off and add the chopped green chillies, mint and the remaining fresh coriander. Fluff with a fork and stand (covered) for 10 minutes. Serve as a side dish or as a main dish.

Serves: 4 to 6.

Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.

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