← Nouns Cooking · Mexican

Ingredients

• 300 g long-grain white rice
• 2 Poblano chillies, seeded and chopped
• 1 bunch coriander, leaves and tender stems (about 30 g)
• 1 handful Spinach (optional)
• ¼ white onion
• 1 clove Garlic
• 550 ml vegetable stock
• 1 tsp salt, or to taste
• 2 tbsp Olive oil

Method

1. Rinse the rice in a sieve under cold water until it runs almost clear, then shake it as dry as you can.
2. Blend the poblanos, coriander, spinach (if using), onion, garlic and stock until completely smooth and bright green.
3. Heat the oil in a medium saucepan over medium heat. Add the rice and fry for 4–5 min, stirring, until the grains turn chalky white and smell toasty.
4. Pour in the green liquid and salt, stir once and bring to the boil.
5. Cover tightly, turn the heat to its lowest setting and cook for 15–18 min, until the liquid is absorbed. Don’t lift the lid.
6. Take off the heat and leave covered for 5 min, then fluff with a fork and serve.

Tips

• Stir in a handful of sweetcorn with the liquid for colour and sweetness.
• Use chicken stock for a richer, non-vegetarian version.

Sources

Written in our own words after cross-checking these recipes:

Mexican Please My Latina Table Mexican Food Journal