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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | Green chiles; seeded, chopped |
| 2 Tasse | Long grain white rice |
| 2 Esslöffel | Butter or oil |
| 1 | Onion fine chopped |
| 2 | cloves garlic minced |
| 4 Tasse | Stock (chix or beef) |
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But as for the rice, flippin' thru. The books, I'd figure the Green Rice recipe from Dave DeWitt and Nancy Gerlach's _<underline>The Fiery Cuisines</underline>_ may fit the bill. The recipe says to use:
[I paraphrase] Saute the rice in the fat until browned. Add onions, saute 'til soft. Don't burn the rice. Puree the chiles and garlic [now why must one chop 'em first? no reason, Imo] w/some of the stock until smooth. Add to the rice and keep cooking over low heat for 5 min. Add remaining stock, stir, cover and cook (transfer to a larger pot/dish if needed, re: rice expands) at 350 F. for 45 minutes.
Give it a whirl...and my apologies to the blatent theft of this recipe. Peace, Hendrix, and Chiles.......
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