We love Mexican rice but prefer this verdant version, as its earthy flavor complements everything from saucy enchiladas to grilled chicken. Toasting the rice is a bit labor intensive but intensifies the flavor.
Serves 6-8
1 and 1/2 cups longgrain rice
1/3 cup safflower oil
1/2 cup cold water
1 small bunch Italian parsley
5 sprigs cilantro
3 large romaine lettuce leaves
2 poblano chiles, roasted (see Note)
1/2 cup white onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 teaspoons ground cumin
3 cups chicken broth, unsalted
Salt and pepper to taste
NOTE Roast poblanos over an open flame until skin is charred. Cool in a small brown paper bag, peel and remove seeds and stem. Soak rice in hot water, enough to cover, for about 15 minutes. Pour into a strainer and rinse under cold water; allow rice to completely drain for at least 15 minutes. Over high heat, add oil to a large, heavy skillet and heat until it smokes. Add rice and fry, stirring and flipping grains until they turn light gold in color. Remove skillet from heat and set aside.
Place cold water in a food processor. Add all greens, onion, garlic and cumin. Blend until smooth, adding extra water only if needed to release the blades.
Add this mixture to the rice in skillet. Over high heat, stir and scrape constantly until wet mixture is absorbed. Rice should be almost dry.
Add broth; salt to taste. Reduce heat to medium and cook until liquid is absorbed and small holes appear in the rice mixture, about 1520 minutes.
Cover pan and cook 5 minutes more. Turn off heat and replace the lid with a towel; let the rice steam for about 15 minutes. Gently fluff with a fork before serving.
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