Mexican Green Rice(Vegetarian)

• 2 cups vegetable stock (or water)
• 1 celery rib, finely chopped
• 1/2 white onion, chopped
• 2 garlic cloves, chopped
• 1/2 cup fresh parsley leaves, large stems removed
• 1 tablespoon fresh oregano (or 1/2 tsp. dried)
• 5 tablespoons fresh cilantro, coarsely chopped
• salt
• 1 tablespoon olive oil
• 1 cup long grain brown rice (or white rice)
• 3 anaheim green chilies, roasted (or New Mexican chiles)
• 5 mint leaves, chopped

1. Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt.
2. Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes). Let stand for 5-10 minutes.
3. Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork.
4. Variation with Peas:.
5. Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.

vegetable stock, celery, white onion, garlic, parsley, fresh oregano, fresh cilantro, salt, olive oil, long grain brown rice, green chilies, mint

Taken from www.food.com/recipe/mexican-green-rice-vegetarian-432180 (may not work)