Mexican Green Rice
Capers chef Nathan Hyam whips up this springtime side dish to accompany grilled whitefish, chicken or tofu. If you don’t have a food processor, use a sharp chef’s knife to chop vegetables as finely as you can.
1 large green bell pepper, seeded & diced
1 yellow onion, diced
2 garlic cloves, diced
¼ cp cilantro, chopped
3 tbsp olive oil
1 cps long grain white rice
2 ½ cps chicken or vegetable stock
salt & pepper to taste
Place green pepper, onion, garlic and cilantro into a food processor and chop finely.
Add 1 tbsp. olive oil to a skillet over medium heat and fry the mixture for about 3 minutes, stirring constantly.
Add remaining oil to a heavy saucepan over high heat, add rice and stir for about 30 seconds.
Add the fried mixture, stock, salt and pepper. Bring the rice to a boil then reduce the heat to low, cover and let cook for 20 minutes.
Serves 4 as a side dish.
