Post by nini on Jul 17, 2007 22:50:59 GMT -5
Mexican Green Pilaf
- 2 tbs. of vegetable oil
- 1 cup of long grain rice (non-cooked)
- 1/2 finely chopped white onion
- 2 peeled, chopped and grilled Anaheim chilies or fresh poblano
- 6 thin sliced green onions
- 1 chopped garlic clove
- 1/4 tsp. of salt
- 1/2 tsp. of grounded cumin
- 2 tsp. of chicken bouillon
- 1/2 cup of grated Chihuahau queso or Monterey Jack cheese
- 1/4 cup of chopped cilantro
- 1 cilantro stem for decoration
Instructions
1. Preheat oven at 375 degree. Heat the vegetable oil in a large pan at medium heat until the pan is very warm. Add the rice to the pan. Cook the rice while stirring for 2 minutes or until the rice looses it's transparency.
2. Add the white onion and let cook for one minute. Incorporate while stirring: the chilies, green onions, garlic, salt and cumin.
3. Incorporate the chicken bouillon. Let boil at high heat then reduce to low heat. Cover the pan and let cooking for 15 minutes or until the rice is cooked but still firm.
4. Take out the pan from the heated stove top. Add half of the cheese and all the chopped cilantro. Mix gently. Transfer the mixture into a 1.5 liter greased oven dish bowl. Cover the mixture with the other half of the cheese.
5. Cook into oven without covering for 15 minutes or until the rice is cooked and the cheese melted.
Makes 4 to 6 portions.
- 2 tbs. of vegetable oil
- 1 cup of long grain rice (non-cooked)
- 1/2 finely chopped white onion
- 2 peeled, chopped and grilled Anaheim chilies or fresh poblano
- 6 thin sliced green onions
- 1 chopped garlic clove
- 1/4 tsp. of salt
- 1/2 tsp. of grounded cumin
- 2 tsp. of chicken bouillon
- 1/2 cup of grated Chihuahau queso or Monterey Jack cheese
- 1/4 cup of chopped cilantro
- 1 cilantro stem for decoration
Instructions
1. Preheat oven at 375 degree. Heat the vegetable oil in a large pan at medium heat until the pan is very warm. Add the rice to the pan. Cook the rice while stirring for 2 minutes or until the rice looses it's transparency.
2. Add the white onion and let cook for one minute. Incorporate while stirring: the chilies, green onions, garlic, salt and cumin.
3. Incorporate the chicken bouillon. Let boil at high heat then reduce to low heat. Cover the pan and let cooking for 15 minutes or until the rice is cooked but still firm.
4. Take out the pan from the heated stove top. Add half of the cheese and all the chopped cilantro. Mix gently. Transfer the mixture into a 1.5 liter greased oven dish bowl. Cover the mixture with the other half of the cheese.
5. Cook into oven without covering for 15 minutes or until the rice is cooked and the cheese melted.
Makes 4 to 6 portions.
