Food Buzz


Because maybe you do care what I had for lunch...

Thursday, September 22, 2005

Arroz verde con chiles rellenos

In this edition the ingredients used at a given step are all listed in a side column alongside the directions. I couldn't replicate that exactly here so I keyed the ingredients followed by the directions. This style makes it doubly important that you read through the entire recipe before beginning.

I'd be interested to see if this recipe is in The Essential Cuisines of Mexicoher newly revised version of this and two other books. I'll try to find out and report back.


From The Cuisines of Mexico, by Diana Kennedy, 1972, Harper & Row, Publishers

This is a very popular Lenten dish in Mexico, and a substantial one. Canned chilies are rather a pale substitute both in color and flavor for the rich, dark chiles poblanos, which in Mexico are stuffed fat with Chihuahua cheese---so fat, In fact, that Margarita Sanchez, whose recipe this is, covered the slit of the chili with a piece of tougher Oaxaca cheese and then tied it up with a piece of thread so that none of the stuffing would seep out into the rice. I am afraid with the canned ones it does seep out, but nevertheless this is a worthwhile and delicious dish. Serve it as a separate course, 1 chili per person with the rice. It is particularly good before a main course of fish.

6 servings

A large saucepan
1 1/4 cups long-grain white rice
Hot water to cover
A colander
A blender
A large bunch of Italian parsley
1 clove garlic, peeled
1/2 small onion
1/3 cup water


Pour the hot water over the rice and let it stand for about 25 minutes. Drain the rice and wash it in cold water until the washing water is clear. Shake the colander well and leave the rice to drain for a while.

Wash the parsley well, remove the coarse stems, and put the leaves and sprigs into the blender with the rest of the ingredients. Blend to a smooth sauce. Set aside.

A flameproof casserole
1/2 cup peanut or safflower oil
The rice


Heat the oil. Give the rice a final shake to get rid of any excess water. When the oil is still very hot, stir in the rice, making sure that as many grains as possible get coated with the oil. Cook the rice over a high flame, stirring it from time to time, until it becomes a pale golden color---about 10 minutes.

Tip the dish to one side and drain off some of the excess oil.

The blended parsley

Stir the blended parsley into the rice and cook for 2 minutes more.

4 cups of milk
2 teaspoons salt, or to taste


Stir the milk and salt well into the rice and let the mixture come to a boil. Lower the flame, cover the dish tightly, and let the rice cook very slowly for 15 minutes. (Up tot he point of adding the milk and cooking the rice slowly, the dish can be prepared ahead of time.)

Meanwhile, prepare the chilies.

6 small chiles poblanos, roasted and peeled or 6 large canned, peeled green chilies
1/2 to 3/4 pound mild Cheddar cheese
The rice


Cut the chilies down one side and carefully remove the seeds. Cut the cheese into thick slices and stuff the chilies well.

Set the chiles well into the rice, the slit side up to prevent the stuffing from seeping out. Cover the dish and continue cooking the rice over a low flame for another 15 minutes.

1 comment:

Angelica your sister said...

Wish me luck, we are trying this casserole style with chicken. I hope you purists aren't horrified.