This is an extremely simple rice dish that makes a nice alternative to the more common red Mexican rice. Don't let the sparsity of the ingredients called for here fool you - this rice has a richness and a sweetness that is unexpected. Parsley, onion, and garlic add flavor while milk adds a wonderful creaminess. Strips of roasted poblano chilies are optional but make a festive garnish. The keys to the succes of this dish are to stir-fry the dry rice until golden, which adds a nutty flavor, and to slowly, slowly cook the rice in the milk. This dish pairs well with any Mexican-style fish or chicken and can also be used as a stuffing for chilies. The mellowness of this dish is a nice counterpoint to any spicy Mexican meal.
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2 loosely packed cups fresh italian parsley
1 cup chopped onion
3 garlic cloves, chopped
1/3 cup water
3 tablespoons vegetable oil
2 cups long-grain rice
1-1/2 teaspoons salt
3 cups milk
2 or 3 poblano chilies, roasted and peeled, then cut into strips (optional)

Cooking Instructions

Combine the parsley, onion, garlic and water in a blender. Blend until all of the ingredients are thoroughly minced but before they become completely pureed.

Put the oil in a large nonstick pot and set over medium-high heat. When hot, add the rice and salt. Turn the heat down to medium-low and cook, stirring frequently, until the rice is golden (5 to 6 minutes.) Add the parsley mixture and bring to a simmer. Turn the heat down to low and cook, stirring gently, for 4 to 5 minutes. Add the milk and bring to a boil. Cover, turn the heat down to very low, and cook undisturbed for 25 minutes. Serve warm, garnished with the roasted chili strips if desired.

Makes 4 servings



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elliemay's blog

Be sure to stir-fry the rice for the full 5 to 6 minutes so that it becomes golden. Not only does this add a lovely nutty flavor, it also helps to keep the rice from becoming sticky during the long cooking time.

Replace some of the parsley with fresh cilantro for a different flavor. Or, for a truly special garnish, cut the roasted chilies into halves instead of strips and wrap each half around thin slices of jack cheese. Place on top of the rice during the final moments of cooking to melt the cheese.

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