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arroz verde
2 cups long-grain white rice
4 cups chicken broth
3/4 tablespoons vegetable oil
1 large white onion chopped
3 cloves garlic minced
2 cups fresh parsley coarsely chopped
1 serrano chile seeded
salt to taste
pepper to taste
bring to boil, reduce, simmer 20 minutes
turn flame off, wait 15 minutes
serve