Ingredients :
- 2 C rice
- 3 2/3 C water
- 1 1/2 C cream
- 8 oz diced green chiles
- 2 cloves garlic; minced
- 1 roasted yellow bell pepper
- 1 red onion; minced
- 1 lime; zested & juiced
- 1/2 bundle cilantro; chiffonade
- 2 T butter
- olive oil; as needed
- kosher salt & black pepper; as needed
Method :
- Bring rice, water, 2 T butter, and a pinch of salt to a boil. Reduce to a simmer. Cover. Simmer 20 minutes. Remove from heat. Let steam for 5 minutes before removing lid.
- Heat enough oil to cover the bottom of a small sauce pot. Add onions and a small pinch of salt. Sweat on medium-low heat until translucent. Add garlic. Sweat an additional minute or so until garlic is fragrant.
- Bring cream to a boil, immediately lower to a simmer. For much creamier, almost soup-like rice texture, add an extra cup of heavy cream.
- Put 1/2 C cream into food processor with cilantro, roasted bell pepper, lime juice, and diced green chiles. Add a pinch of salt and pepper. Puree until smooth. Add to cream on stove and whisk.
- Fold cream into rice. Garnish with lime zest.
- Variations; Coconut extract or milk, shredded coconut, basil, parsely, roasted poblano, habanero, bacon, celery, mint, tamarind, shallots, lemon, horseradish, chimichurri, serrano, pineapple, mango, papaya, paprika, vinegar, avocado, wine, bourbon, thyme, rum, tequila, coriander, raisins, jalapeños, scallions, chives, cumin, cayenne, chile powder, cotija, queso fresco, chihuahua, goat cheese, honey, sugar, nopalitos,
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