Fantastic Green Rice Dish Food

ARROZ VERDE (GREEN RICE)

Steps:

• Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
• In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.
• Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

HOW TO MAKE GREEN RICE

Steps:

• Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
• To a blender add water, pepper, cilantro, sea salt, and spirulina and blend on high for 30 seconds or until completely combined. Set aside.
• Heat a large saucepan, dutch oven, or skillet (with a secure lid) over medium heat. Once hot, add avocado oil then onion and garlic and a healthy pinch of sea salt. Sauté until just tender - 3-4 minutes. Then add well-drained rice and begin toasting, stirring occasionally, for about 2-3 minutes.
• Slowly add the green mix from the blender to the pan and stir to fully combine - it should just cover the rice. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. DO NOT open the lid until the timer goes off. At that point, the rice should be fluffy and the liquid should be absorbed. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid so the moisture can redistribute - this will help prevent mushy rice.
• Add lime juice or cilantro wedges as a garnish for serving. Rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It is freezer-friendly up to 1 month.

GREEN RICE

Steps:

• In a blender, combine cilantro, parsley, onion, garlic, and 1 3/4 cups water. Season with salt and pepper and blend until smooth, 15 seconds.
• In a medium saucepan, heat oil over medium-high. Add rice and stir to coat. Add herb mixture and bring to a boil. Reduce to a simmer, cover, and cook until water is absorbed, about 15 minutes. Remove pan from heat and let sit, covered, 5 minutes. Add lime juice and fluff with a fork. Serve rice with lime wedges if desired.

CHEESY GREEN RICE

Steps:

• In a large bowl, combine the rice, parsley, 1/3 cup cheese, onion, green pepper and garlic. In another bowl, combine the eggs, milk, oil, lemon juice and zest, salt, seasoned salt and pepper. Stir into the rice mixture. , Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until golden brown.

GREEN RICE

Steps:

• Preheat oven to 350 degrees.
• Butter a 3 quart casserole or 9x13 pan.
• Combine all ingredients in a large bowl, then turn into the baking dish.
• Bake uncovered for 40-45 minutes, until eggs are set.

GREEN RICE

Steps:

• Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.
• Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.

GREEN RICE

Steps:

• In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.
• Blend until smooth.
• In medium saucepan heat olive oil over medium heat. Saute onion until soft, about 2 to 3 minutes. Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes.
• Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.

FANTASTIC GREEN RICE DISH

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a saucepan bring 2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• To the cooked rice add cheese, onion, eggs and butter. Mix well and gently stir in parsley and milk. Transfer to a 2 quart casserole dish.
• Bake in preheated oven for 1 1/2 hours.

GREEN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 2-quart baking dish and set aside.
• In a large bowl, combine the rice, 3/4 of the cheddar cheese, ricotta, sour cream, garlic, salt, and pepper.
• Mix until well blended.
• Add the spinach, bell pepper, chiles, and green onions.
• Mix until well blended.
• Transfer to prepared baking dish.
• Sprinkle the remaining cheddar cheese over the top and bake until golden, about 30 minutes.