There are many ways to make green rice, but they all have something in common: the addition of plenty of fresh green ingredients. We have used roasted jalapenos, coriander, parsley, and spinach. Serve with fish, chicken or enchiladas.
Put the rice in a sieve and rinse well under cold water until the water runs clear. Then place in a suitable bowl with cold water and allow to soak for 10-15 minutes. Drain thoroughly.
Roast the chillies on a baking tray under the grill for approx. 5-7 minutes on each side, then wrap in a tea towel and cool. Remove the stems, split chillies open, deseed and chop. Reserve.
In a small saucepan over medium heat, bring the water to a simmer with the onion and the garlic — cook for about 10 minutes or until sweet. Then add the parsley, coriander and spinach (let it wilt and go bright green) and remove from the heat. Add the chopped roasted green jalapenos and blend in the pot using a stick blender until smooth and bright green.
Prepare your stock in a small saucepan, adding the salt, allow to get hot but not boiling.
In a heavy bottom saucepan, about 20cm in diameter, heat the oil over medium heat, when hot add the rice and stir until the rice is dry and looking a little chalky.
Combine the hot stock, the green puree, lime juice, and stir, turn the heat down low, cover with a tight fitting lid and cook for 15 minutes or until done.
Remove from the rice from the heat, remove the lid and place a clean tea towel over the pot, put the top back on and allow to steam for 10 minutes.
Fluff and turn out into a warmed serving dish.
Garnish with parsley or coriander sprig.
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