Mimsy Were the Borogoves

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Green rice with corn and tomato

Jerry Stratton, September 23, 2003

Except for skinning the peppers, this is an easy rice dish and can be as spicy or mild as you wish.

Servings: 4
Preparation Time: 40 minutes


  • 4 pasilla peppers
  • 4 cups chicken stock
  • 1/2 cup hot water
  • 1 large bunch parsley, chopped
  • 1 small onion, chopped
  • 1 large clove garlic, chopped
  • 1 tsp salt
  • 1/8 tsp fresh-ground black pepper
  • 1/4 cup olive oil
  • 2 cups long-grain brown rice
  • 2 cups fresh corn
  • 3 medium tomatoes, chopped


  1. Roast the peppers in your broiler or over a flame, until darkened on all sides Cover with a wet towel for five minutes or so. Rub or peel the skin off of them.
  2. Chop peppers and discard seeds.
  3. Combine peppers and 1/2 cup of stock in blender or food processor; blend until chopped coarse
  4. Add parsley, onion, and garlic. Blend until smooth. Use additional stock if necessary.
  5. Mix in salt and pepper.
  6. Sauté rice in hot oil until coated with oil and barely browned.
  7. Add the green mix and simmer, stirring occasionally, for five minutes.
  8. Add the remaining stock and the water. Return to a boil, cover, and reduce heat to simmer. Simmer for 20 to 25 minutes until the rice is tender.
  9. Remove from heat, add the corn and tomatoes, and mix.

This is really good alone, but also with chicken pieces mixed in, hamburger, or over fish. It freezes well, and makes a nice lunch.

If you can find them, poblano peppers are the preferred choice, but they aren’t readily available outside of their local areas. You can also use anaheim peppers if you can’t find pasillas either.

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