Created by dienia b on October 26, 2019
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.
Step 2: Puree in a blender ,being careful that the hot stock expands ,have a towel over top and start low
Step 3: When blended return it to the pan over the hot rice.
Step 4: Season to taste with salt.
Step 5: Heat the oil in the saucepan over medium heat.
Step 6: Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold.
Step 7: Add the warm stock and bring to a boil. Cover and cook over low heat for 45 minutes.
Step 8: Add frozen veggies
Step 9: Let stand covered for 10 minutes.
Step 10: Meanwhile, peel, seed, and chop the chiles.
Step 11: Add them to the pan along with the remaining cilantro and garlic salt .
Step 12: Gently fluff them into the rice with a fork.