Ingredients: 2 c White rice 1 cn Serrano chiles or 2 fresh -chiles, seeded & diced 2 Cloves garlic 2 Sprigs cilantro 3 Bell peppers, seeded/diced 1 Onion 1/4 c Oil 1/4 c Parsley 1 ts Salt 2 cn Chicken broth Directions:Soak the rice in a bowl of hot water for 15 minutes. Rinse the rice thoroughly with cold water, then drain well and set aside. In a blender, puree the chiles, garlic, cilantro, bell peppers, onion, and parsley. Heat the oil in a Dutch oven and fry the rice until it is golden brown. Add the puree and salt to the rice and cook the mixture for 5 minutes. Pour the broth over the rice. Cover and steam the rice for 20 minutes over low heat until the broth is absorbed and the rice is done. |