Ingredients
- 1 Tablespoon olive oil
- 3/4 cup white rice
- 4 ounces diced green chiles
- 1/2 cup red onion diced
- 1 clove garlic minced
- 1/4 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 1/2 cups chicken stock
- 1/2 lime
- 2 Tablespoons fresh cilantro chopped, optional
- salt
What to do with them...
- Heat oil in a small saucepan over medium heat.
- Sauté onions until translucent, approximately 3-5 minutes.
- Add green chiles, garlic, turmeric, coriander, cumin, and salt. Stir to combine and cook until fragrant, approximately 1 minute.
- Stir in rice and let cook for 2-3 minutes, stirring occasionally.
- Add chicken stock. Raise heat to high and bring to a boil. Once boiling, reduce heat to low and cover. Let the rice cook until all liquid is absorbed and rice is done, approximately 20 minutes.
- When rice is ready, fluff with a fork. Add the fresh cilantro (if using) and juice from half a lime. Stir to combine and season with salt.
- Original Recipe
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This is the original recipe I had on this page. I like the ease of the recipe above, but this one is great too, just with a little more work.
Ingredients
- 1/4 small onion
- 2 small, fresh Roma tomatoes, or 1/2 a can of whole tomatoes
- 2 and 1/2 cups chicken broth, divided
- 1 tablespoon tomato paste
- 2 whole garlic cloves
- 1/4 teaspoon turmeric
- 1/8 teaspoon cumin
- 1/4 teaspoon coriander
- 4 Oz or a little more roasted Hatch green chiles
- 1/2 teaspoon salt
- 2–3 tablespoons vegetable oil
- 1 cup long-grain rice, thoroughly rinsed with water and drained
What to do with them...
- In a blender, place the onion, tomatoes, 1/2 cup of chicken broth, tomato paste, one whole garlic clove, turmeric, cumin, coriander, Hatch chile powder, and salt. Blend until smooth, about 30 seconds to 1 minute. (I like it a little more coarse, so I just do a couple of jabs to the blender. I also usually don't use Hatch chile powder, I use actual green chiles instead.)
- Place a cast iron skillet or heavy-bottomed pot over medium heat and add just enough vegetable oil to coat the bottom. When it is heated, add the second clove of garlic and gently press on it with a wooden spoon to break it open and release its juices. Stir the broken garlic clove around in the hot oil for about a minute to flavor the oil. Remove and discard.
- Transfer the tomato blender mixture to a microwave-safe bowl or large measuring cup and heat it in the microwave for about 3-5 minutes. Set aside.
- Add the rice to the pot and, while stirring constantly, toast it to a light golden brown color. (This step can take anywhere from 5 to 10 minutes.)
- Stir in the blended tomato mixture and cook, stirring constantly, for about 3 minutes. Stir in the remaining chicken broth. Bring to a boil, then cover with a well-fitting lid. Turn the heat to low and cook for 15 minutes. Do not remove the lid.
- Remove from heat, without removing the lid, and allow the rice to sit for 20 minutes. Open the lid and fluff the rice with a fork. Serve.