Arroz Verde

Directions

1. 1

   Jim Vorheis 1 1/2 c Unconverted long-grain rice 1/3 c Safflower oil, melted -chicken fat, or melted lard 3 tb Finely chopped white onion 2 C

2. 2

   stir and set aside for 10 minutes

3. 3

   Drain in a strainer and rinse in cold water

4. 4

   drain again and set aside

5. 5

   Heat the oil in a heavy pan, stir the rice into it, and fry over fairly high heat, stirring and scraping the bottom of the pan, for about 5

6. 6

   Add the onion and chile strips and continue frying for 4 minutes or until the onion is translucent

7. 7

   Meanwhile, put 1 cup of the broth into a blender jar

8. 8

   add the garlic, parsley, and epazote and blend until smooth