Mexican Green Rice(Vegetarian) - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Variation with Peas:.
Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.