50+ Friends Club Cookbook -- Pasta and Rice -- MEXICAN GREEN RICE (Arroz Verde)

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MEXICAN GREEN RICE (Arroz Verde)

From the Kitchen of: Pepper
Source: http://www.recipegoldmine.com/

1/8	C.	vegetable oil
1	C.	Basmati or long-grain rice
2	large	poblano chiles, tops removed, seeded, and diced
1	C.	fresh cilantro leaves
3	cloves	garlic, mashed
1/2		onion, diced
2	T.	chicken bouillon granules
		Salt
		Pepper
1	C.	frozen peas and carrots
1	T.	butter

In a Dutch oven with a tight-fitting lid, heat oil and sauté rice.
In a blender purée chiles, cilantro leaves, garlic, and onion with 2 cups hot water. Strain over the sautéed rice.
Add chicken bouillon granules and stir until dissolved. Add salt and pepper to taste. Cover and cook for 20 to 25 minutes until rice is tender.
Meanwhile, cook frozen peas and carrots in lightly salted water for 1 minute. Drain.
Add 1 tablespoon butter and garnish rice with them.