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Red or Green Rice

Source: Casual Cuisines of the World - Cantina
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  Makes about 5 cups; serves 6
These two rice dishes make colorful, tasty accompaniments to simple grilled meats and fish.
2 cups long-grain white rice
1/4 cup  vegetable oil
1 yellow onion, diced
2 cloves garlic, minced
1 1/2 cups chicken stock
1 1/2 cups red salsa plus 2 or 3 fresh whole red serrano chili peppers, for red rice
1 cup green salsa puréed with 3 fresh poblano chili peppers, roasted and peeled, for green rice
Other necessary recipes:
Green Salsa
Place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes. Drain.

In a saucepan over high heat, warm the oil. Add the onion and garlic and sauté until golden, about 5 minutes. Add the rice and sauté for 5 minutes longer. Pour in the chicken stock.

For red rice, add the red salsa and serrano chilies; for green rice, add the green salsa and poblano chilies. Bring to a boil. Reduce the heat to low, cover and cook until the stock is absorbed, about 20 minutes.

Remove from the heat and let stand, covered, for a few minutes. Fluff with a fork and serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 5 cups; serves 6
Calories: 371
Sodium: 564mg
Fiber: 4g
Carbohydrates, Total: 61g
Protein: 8g
% Cal. from Fat: 24%
Fat. Total: 10g
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