Meatless Monday - Leeks and Chiles in Green Rice

A friend gave me some beautiful chiles from her garden with the warning that they were very, very hot.  That's cool, we really love hot food.  The peppers sat on the counter overnight and started to show an orange blush, then they grew even more orange.  It was fun watching them but eventually we wanted to cook them.  So I made this meal with rice to help with the burn.  If you're sensitive to very hot foods you can make this with whatever peppers you like.  In this recipe I roast and seed the peppers, this helps the flavor and cuts the heat a bit since much of it is found in the seeds.

Leeks and Chiles in Green Rice

Ingredients:

3 Cups vegetable stock
3 - 5 chiles (depending on size)
1-2 TBS olive oil
1 1/2 cups white rice of your choice
4 medium leeks
kosher salt
1 bay leaf
1 Cup cilantro
1/2 cup parsley
4 oz queso fresco, cubed
1/2 cup sour cream

Directions:

Char the chiles over a flame then, using tongs, drop them into a plastic bag to steam for about 15 minutes.  Wearing rubber gloves to keep the hot pepper oils off your fingers, de-skin and seed the pepper then chop finely.

Chop the whites and some of the green parts of the leeks.  Set aside.

Heat a dutch oven then add the oil and rice.  Cook over medium high heat for approximately five minutes, stirring occasionally.  Stir in the leeks, chiles, 1/2 teaspoon of salt, the bay leaf, and the vegetable stock.  Cook for a few minutes then lower the heat to a simmer.  Cover and simmer for 20 - 25 minutes depending on your rice.

In a food processor or blender puree the cilantro and parsley with a little bit of water or vegetable stock.  You want it to be a bit thin but do not add more than 1 cup of water or it will get soupy.

When the rice is done stir in the puree and the cheese.  Serve with a dollop of sour cream.

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