A vibrant and flavorful green rice dish infused with fresh herbs and a hint of spice, perfect for a wholesome meal.
Simmer the celery, onion, garlic, parsley, oregano, and half of the cilantro in water until the vegetables are tender.
Simmering the herbs and vegetables releases their flavors into the stock, creating a rich base for the rice.
Blend the cooked stock mixture until smooth, then return it to the saucepan and season with salt.
Blending the stock ensures a smooth and consistent texture, enhancing the dish's presentation.
Heat olive oil in a saucepan over medium heat, add the rice, and toast until it turns translucent and slightly golden.
Toasting the rice adds a nutty flavor and helps it absorb the stock better.
Add the blended stock to the rice, bring to a boil, then reduce heat, cover, and simmer until the rice is cooked.
Keep the lid on while simmering to ensure even cooking and prevent moisture loss.
Chop the green chilies and mint, then fluff them into the cooked rice with a fork along with the remaining cilantro.
Adding the herbs and chilies at the end preserves their fresh flavor and vibrant color.
Serve the rice warm, garnished with additional cilantro if desired.
Serving the rice warm enhances its flavors and makes it more inviting.
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