When I made my chicken stew last night, I needed something on the side to soak up all the delicious tomato sauce. I decided on a cilantro rice. This green rice really fascinates me. Its Spanish name is Arroz Coqui Coqui, and it appears it was named after a little brown and green frog native to Puerto Rico called the Coqui. So cute! Even though my dad tends to be a little suspicious of food that's a color other than what he expects, it went over well!
Arroz Coqui Coqui (Coqui Coqui Rice)
Adapted from Freddie's Online Puerto Rican Cookbook
¼ cup (½ stick) unsalted butter
1½ cups short- or medium-grain rice
2 ribs celery, finely chopped
¼ cup blanched, slivered almonds
3 cups chicken broth
2 bunches cilantro, leaves only, finely chopped
½ teaspoon sea salt
Wash the rice to remove the excess starch and drain until dry. In a large pot over medium high heat, melt butter. Add rice, celery, and almonds and stir often until the rice starts to turn golden brown. Add the rest of the ingredients; turn the heat down to medium and cover. Cook until all the liquid is absorbed and the rice is soft, stirring occasionally.
Makes 6 servings
No comments:
Post a Comment