Mexican Green Rice with Corn!
Ingredients!
Puree!
2 green bell peppers, roasted, peeled, and chopped
handful fresh parsley
handful fresh cilantro
1 cup water
Rice!
1 1/2 cups brown rice
1/2 cup water/broth
1/2 cup onion, diced
1 Tablespoon oil
2 teaspoons chilli powder
2 cups corn, fresh or frozen
salt
pepper
Toppings!
1 red, green, or poblano pepper, roasted, peeled, and chopped
1/3 cup pitted green olives, chopped
cheddar
salsa
anything!
Instructions!
To roast peppers!
Either buy roasted peppers, or you can do it yourself and it's super easy!
1. Cut the peppers in half, and rip out the core thing and shake out all the seeds.
2. Set the oven to broil.
3. Cover a cookie sheet in foil, and put the peppers on it skin side up.
4. Rub with oil.
5. Let them broil until the skin is charred and black.
6. Let them cool down enough to handle them, and peel the skin off.
7. OM NOM!
To make the rice!
1. Puree the 2 roasted and peeled green peppers, the fresh herbs, and the cup of water into thin green slop.
2. Dump everything else into the pressure cooker (the rice, broth, puree, onions, oil, chilli powder, and corn).
3. Lock the lid, and cook under high pressure for 25 minutes.
4. Let the pressure come down naturally for 10 minutes, and quick-release the rest of the pressure.
5. Open the lid (away from you!), stir in the extra topping pepper and olives, and get ready to NOM the shit out of it!