Ingredients
- 2 1/2 cups vegetable stock
- 1 celery rib, finely chopped
- 1 cup white onion, chopped
- 2 garlic cloves, chopped
- 1/2 cup fresh parsley leaves, minced
- 1/2 teaspoon dried oregano
- 5 tablespoons cilantro, coarsely chopped (fresh)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 7 ounces dry brown rice (long grain, 1 cup)
- 1 cup green chilies, chopped (anaheim chilies, roasted)
- 1/2 cup corn, frozen
- 1/2 cup peas, frozen
- 1/2 teaspoon garlic salt
How to Make
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Step 1: Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes.
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Step 2: Puree in a blender ,being careful that the hot stock expands ,have a towel over top and start low
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Step 3: When blended return it to the pan over the hot rice.
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Step 4: Season to taste with salt.
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Step 5: Heat the oil in the saucepan over medium heat.
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Step 6: Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold.
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Step 7: Add the warm stock and bring to a boil. Cover and cook over low heat for 45 minutes.
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Step 8: Add frozen veggies
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Step 9: Let stand covered for 10 minutes.
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Step 10: Meanwhile, peel, seed, and chop the chiles.
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Step 11: Add them to the pan along with the remaining cilantro and garlic salt .
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Step 12: Gently fluff them into the rice with a fork.
We hope you enjoy this recipe!
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