Green Rice with roasted green chiles and leeks

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by: Cawfee Lady






“What are you going to make with all those leeks?” I had to ask. Most people don’t buy armfuls of leeks. But my friend’s enthusiastic answer—green rice with chiles and leeks—inspired me to go home and make this dish. When I want a little more complexity, I serve this with Mexican oregano, quartered limes, and sliced avocado. But plain is good, too, and leftovers make a terrific rice omelet. This is a filling weeknight sort of a dish, to which I might add a colorful vegetable for an appetizer, such as vinegared beets nested in their greens or a jicama, orange, and avocado salad. The chile can take away from the earthiness of Old World wines, but a New Zealand Sauvignon Blanc with grassy, herbaceous fruit can stand up to it.




ingredients

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serves: 4

3 cups vegetable stock (see step 1) or water

3 poblano chiles (or 4 or 5 Anaheim chiles)

1-2 tablespoons vegetable oil

1 1/2 cups short- or long-grain rice

6 medium leeks, white parts plus paler greens, chopped (about 3 cups)

sea salt

1 leaf bay

1 cup parsley leaves

1/2 cup cilantro leaves

1-2 ounces Jack cheese, Muenster, or queso fresco, cubed

1/2 cup sour cream, loosened and stirred with a fork

Nutrition Facts
Green Rice with roasted green chiles and leeks

Servings Per Recipe: 4

Amount per Serving

Calories: 659

  • Total Fat: 13.2 g
  •     Saturated Fat: 7.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 21.8 mg
  • Sodium: 514.7 mg
  • Total Carbs: 121.4 g
  •     Dietary Fiber: 10.3 g
  •     Sugars: 18 g
  • Protein: 17.3 g
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preparation

1.  If you're making the stock, put the leek roots and 2 cups of the inner leek greens in a pot with 5 cups water, a grated carrot, a handful of parsley and cilantro stems, a pinch each of dried thyme and oregano, and 1/2 teaspoon salt. Bring to a boil and simmer, uncovered, for 25 minutes. Strain.

2.  Char the chiles over a flame, then drop them into a plastic bag to steam for 15 minutes. Slip off the skins, pull out the seeds, and chop into 1/2-inch pieces.

3.  Heat the oil in a Dutch oven. Add the rice and cook over medium-high heat for about 5 minutes, stirring occasionally. Add the leeks, chiles, 1 teaspoon salt, the bay leaf, and 3 cups stock or water. Give a stir, cook for a few minutes, then lower the heat. Cover and simmer for 20 minutes.

4.  While the rice is cooking, puree the parsley and cilantro in a blender with 1 cup water or any extra stock. When the rice is done, stir the puree into it and add the cheese. Swirl in the sour cream just before serving for a pretty white and green effect.

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