Monday, August 06, 2007

Tomatillo Enchiladas, Arroz Verde

Dinner 8/6

Tomatillo Enchiladas
(stuffed with smoked and shredded tofu, onions, FYH soy cheese

Arroz Verde
(recipe below)

The arroz verde is one of our favorite ways to serve rice -- a pilaf style dish, full of flavor that makes a good accompaniment for the enchiladas. Adapted from Rick Bayless.

Arroz Verde

2 poblano chiles
1 2/3 cups water
12 sprigs of cilantro
1 tsp. salt

1 tbs. olive oil
1 cup basmati rice
1 medium onion, small dice
2 tsp. garlic
1 tsp. Mexican oregano
salt and smoked pepper to taste

Cut the poblano into large chunks and add to the water. Bring it to a boil, then slightly cover with the lid and simmer for 10 minutes. Puree the poblano and water along with the cilantro and 1 tsp. salt.

In a large pan, add 1 tbs. of olive oil on medium heat. Add one medium onion, chopped small. Saute for 5 minutes until onion gets translucent. Add 2 tsp. garlic, minced, 2 tsp. Mexican oregano, salt and smoked pepper to taste and cook for one additional minute. Add 1 cup basmati rice and stir until it gets well coated with the oil, about 2-3 minutes.

Add the poblano mixture, stir to combine, scrape down the edges. Bring to a boil, reduce heat to low, put the lid on and don't peak for 15 minutes. Remove lid, fluff the rice with a fork, put the lid back on and wait 5 minutes. Check for seasoning, and serve hot.

(oh, and the basement is done for now -- there's still much to move, but the vacation is over. We need a vacation from the vacation)

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