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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 by Future Relics Pottery
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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Comments

  1. yum! I would have to go easy on the hot peppers because as much as I like them they don't like me :-(
    Too hot and I get hiccups.

    ReplyDelete
    Replies
    1. Well, that doesn't sound like fun. Here's a link to the most comprehensive chili heat chart I know about http://scovillescaleforpeppers.com/the-scoville-scale/. Maybe it'll help you avoid the ones that are too hot for you.

      Delete
  2. I'll check out the chili heat chart as I got some I dried at the farmer's market and I am not sure how hot they are, never thought of using chilis and leeks together sounds delicisous.

    I get hiccops every time I eat sweet and sour soup. Ha.

    ReplyDelete
  3. ok I just found my pepper, it's a maras and it's 50,000 on the scale pretty hot, thanks

    ReplyDelete
    Replies
    1. I'm glad I could help. You can always offset the heat of a pepper with sour cream but if you get a mouthful of something too spicy hot stay away from the water at first, it'll make it burn worse. Try bread, rice, cheese...

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  4. mmmmmmmmmmmmmm! And thanks for your nice comment on my blob yesterday, 8 years for you! :)

    ReplyDelete
  5. Ooooooh! Yum! Like a spicy risotto-ish situation.

    ReplyDelete
    Replies
    1. Then you should love this Cheri, give it a try and let me know what you think.

      Delete

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