From the "Culinary DNA" article in the March 2018 issue.
Also from Coyote’s Pantry, this is a side dish that I have made many times for close to three decades. It can accompany everything from tacos to roasts and steaks. The color is as festive as the flavor is lively.
- 2 cups long-grain rice
- 4 leaves romaine lettuce
- 4 poblano chiles, roasted, peeled, and roughly chopped
- 2 serrano chiles, roasted and seeded
- 1/3 cup minced white onion
- 2 garlic cloves
- 1 cup loosely packed cilantro leaves
- ½ cup loosely packed parsley leaves
- 3½ cups water
- 5 tablespoons unsalted butter (divided use)
- 2 teaspoons kosher salt
- Rinse rice in cold water and drain in a colander.
- In a blender or food processor, puree lettuce, chiles, onion, garlic, cilantro, parsley, and water.
- Melt 3 tablespoons butter in a large pan, add rice, and cook over medium heat until translucent, stirring occasionally and taking care not to scorch butter.
- Add pureed mixture and salt, bring to a boil, and cook for 2 minutes. Reduce heat, cover, and simmer for about 20 minutes, until water has evaporated. Remove from heat and let stand, covered, for 5 minutes. Add remaining butter and fluff up with a large spoon or fork.