Ingredients
- 2 poblano or Anaheim chili peppers, seeded and roughly chopped
- 1 small yellow onion, peeled and roughly chopped
- 1 cup lightly packed arugula, washed well
- 1 teaspoon kosher salt
- 3 1/2 cups water, divided
- 1 tablespoon olive oil
- 2 cups white rice
- 1/2 cup Parsley Puree (recipe, following)
- 1/4 cup cilantro leaves, minced
- Kosher or coarse sea salt, to taste
- Freshly ground black pepper, to taste
- Parsley Puree
- NOTE: Makes about 3/4 cup, so you may want to adjust recipe to equal 1/2 cup for this rice.
- 1 1/2 loosely packed cups parsley leaves
- 3 cloves garlic, peeled
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 1/4 cup olive oil
- 2 teaspoons Kosher salt
- 2 teaspoons freshly ground black pepper
How to Make
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Step 1: Combine the peppers, onion, arugula, salt, and 1 cup of water in a food processor or blender; process until smooth.
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Step 2: Heat the oil in a heavy-bottomed 3-quart saucepan over medium-high heat. Add the rice, stirring to coat with the oil. Continue to cook, stirring frequently, until the rice starts to look dry again, about 2 minutes. Add the remaining water and the chili pepper puree, and mix well. Bring to a boil, cover the pan, and adjust heat to a simmer. Cook until the rice is tender but not mushy, 15 - 18 minutes.
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Step 3: Make the Parsley Puree while the rice is cooking. When the rice is done, gently fold in the Parsley Puree and minced cilantro. Season with salt and pepper, and serve.
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Parsley Puree
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Step 4: Combine all of the ingredients in a food processor and puree until smooth. Serve immediately. Will keep for up to 6 hours in an airtight container and refrigerated.
We hope you enjoy this recipe!
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