Excellent hot or at room temperature, goes well with grilled fish or chicken.
Makes 4-5 servings
- 1 jalapeno pepper
- 2 green onions
- 1 cup (250 mL) coarsely chopped romaine lettuce, about 3 leaves
- 1 cup (250 mL) lightly packed coriander leaves
- 2 garlic cloves, peeled
- 2 (10-oz/284 mL) cans undiluted chicken broth or 2 ½ cups (625 mL) chicken bouillon
- 1 Tbsp (15 mL) olive oil
- 1 ½ cups (735 mL) long-grain rice
- ½ tsp salt
- Seed and coarsely chop jalapeno.
- Thickly slice onions.
- In a blender or food processor, whirl jalapeno, onions, romaine, coriander and garlic until pureed.
- Pour puree into a 4-cup (1 L) measuring cup, then add undiluted broth and some water, if necessary, to make 4 cups (1 L).
- Heat oil in a large saucepan set over medium-high heat.
- Add rice.
- Stir until all grains are well coated with oil and shiny, from 1 to 2 minutes
- Stir in puree-broth mixture and salt.
- Bring to a boil over high heat.
- Then cover, reduce heat to low and simmer until rice is tender and liquid is absorbed, from 18-to 20 minutes.
- Let rice stand at least 5 minutes before serving.
- Fluff with a fork and serve.