This dish is a masterpiece of Mexican cuisine as it’s rich with wonderful flavors! A delicious mixture of rice and coriander with chicken broth, chili pepper, parsley, onion and garlic.
1 ½ cup of Abukass Rice
3 Tbsp canola or grape seed oil
2 1/4 cups chicken broth (or more depending on your rice*)
1 cup roughly chopped parsley, lightly packed
1/2 cup roughly chopped cilantro, lightly packed
2 large hot chili, roughly chopped
2 Tbsp chopped onion
1 garlic clove, peeled, roughly chopped
Salt as desired
Place the parsley, cilantro, onion, garlic, and 1/2 cup of the chicken stock in a food processor. Pulse until smooth. Heat the oil in a thick-bottomed pot on high heat. Add the rice and stir to coat all of the grains with oil. Spread out in an even layer.
When much of the rice has lightly browned, scrape out the parsley purée from the food processor into the rice. Stir to evenly mix the purée with the rice. Let cook for a minute or two.
Add the rest of the chicken stock to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Let cook on a very low simmer for 15 minutes, or as long as your package of rice indicates is the right cooking time for your rice.
After the cooking time indicated on your rice package, remove the pot from heat. Uncover the pot and place a clean terry towel or dish towel over the pot, then re-cover.
The towel will help absorb excess liquid as the rice continues to cook in its own steam. Let sit for 20 minutes. Fluff the rice with a fork and serve.