This green rice is the side dish that we have used at the Coyote Cantina for over twenty years. Its bright balance of herbs and chiles works well with almost every dish because it is not the usual “red-chile Mexican rice.” It tastes of pureed vegetables and chiles, but doesn’t overpower some of the milder tacos. And as most tacos contain smoky grilled flavors, this rice provides a fresh accent, rather than duplication of what’s already there.
Recipe information
Yield
makes 8 cups, to serve 8
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
In the jar of a blender, add all ingredients except for the rice and puree. There should be 5 cups liquid; if not, add more water. Place the chile puree and rice into an ovenproof container and cover tightly with aluminum foil.
Step 3
Bake until the rice is tender and all liquid has evaporated, about 40 minutes. Mix the rice with a spoon before serving to reincorporate any bits of chopped greens that rise to the top during baking.
Step 4
Serve immediately. The dish can be made up to 2 hours ahead and held at room temperature. Reheat in a microwave.
