Cuisine, March 1979
| 1 hour — 6 Servings | |||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsSoak rice in hot water to cover in medium-size bowl 20 minutes; drain. Rinse under cold running water; drain in strainer 15 minutes. Heat oil in Dutch oven over high heat until hot; stir in rice. Reduce heat to medium. Saute rice, stirring frequently, until golden, 3 to 5 minutes. Remove and discard 3 tablespoons of the oil. Remove Dutch oven from heat. Puree 1/3 cup cold water, the parsley, romaine, chilies, onion, coriander and garlic in blender or food processor. Stir into rice. Cook uncovered over high heat, stirring frequently, until rice is almost dry, 3 to 5 minutes. Add stock and salt. Reduce heat to medium; simmer uncovered until liquid has been absorbed, about 15 minutes. Cover pan; simmer 5 minutes. Remove from heat; let stand covered 20 minutes. |
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