Green Chilies Rice Food

GREEN CHILIES RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 1 1/2-quart baking dish.
• Mix celery soup, sour cream, green chiles, and Cheddar cheese together in a large bowl; add rice and stir to coat. Transfer mixture to prepared baking dish.
• Bake in preheated oven until rice is tender, about 20 minutes.

GREEN CHILI RICE

Steps:

• Combine rice, broth, chilies, onion, oregano, salt and cumin in a large saucepan.
• Bring to boil, uncovered.
• Reduce heat to low, cover and simmer until liquid is absorbed (about 20 minutes)
• Stir in green onions and cilantro.

GREEN CHILE RICE

Steps:

• Preheat the oven to 350 degrees
• Combine all ingredients in a large bowl. Spread the mixture into a 2-quart casserole dish.
• Bake at 350 degrees for 35-40 minutes until the cheese begins to brown around the edges. Cool slightly before serving.
• If you want to add a layer of cheese on the very top, add another 1/2-3/4 cup 10 minutes before cook time ends so it can melt and brown.

GREEN CHILE CILANTRO RICE WITH PEPITAS

Steps:

• In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
• In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
• Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
• Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
• Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.
• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups

CHILI RICE

Steps:

• In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.
• Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
• Fluff with fork and garnish with green onions.

CHEESY CHILE RICE

Steps:

• Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

GREEN CHILE AND RICE CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
• Prepare the instant long grain and wild rice mix according to package directions.
• Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
• Bake 25 minutes in the preheated oven, or until bubbly.

GREEN CHILI RICE CASSEROLE

Steps:

• Cook rice first, as per directions on the package, usually two parts water, one part rice bring to a boil, reduce heat until water is gone.
• Preheat oven to 350°F.
• Add Butter, Sour Cream, Milk, Jack Cheese, Chilies, and Salt to cooked rice.
• Mix well.
• Put in a casserole dish, sprinkle top with Cheddar cheese, and cook until center is hot.

BAKED RICE WITH GREEN CHILIES

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients in an ungreased 2 quart casserole.
• Bake uncovered about 30 minutes or until heated through.

CHEESY GREEN CHILI RICE

Steps:

• In a large skillet, cook onion in butter until tender.
• Remove from the heat.
• Stir in the rice, sour cream, cottage cheese, salt and pepper.
• Spoon half of the mixture into a greased 11-in. x 7-in x 2-in baking dish.
• Top with half of the chilies and cheese. Repeat layers.
• Bake, uncovered, at 375° for 20-25 minutes or until heated through and bubbly.

CREAMED GREEN CHILI RICE

Steps:

• In a medium serving bowl add the rice, reduced cream and the poblanos. Garnish with scallions and cilantro and serve.

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 CHILI RICE CASSEROLE

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through.

CHICKEN, GREEN CHILI AND RICE SKILLET

Steps:

• Cook and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes, beans and water; mix well. Bring to boil.
• Stir in chicken and rice; cover. Simmer 5 min.
• Remove from heat. Let stand, covered, 5 min. Top with cheese.

BASMATI RICE WITH SUGAR SNAP PEAS AND GREEN CHILES

Steps:

• Heat 1/2 tablespoon oil over moderate heat in a 3-quart heavy saucepan until hot but not smoking, then cook white parts of scallions and mustard seeds, stirring frequently, until scallions are softened, 1 to 2 minutes. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook over low heat, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes.
• While rice is standing, heat remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook jalapeño and scallion greens, stirring occasionally, until they begin to soften, about 1 minute. Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes. Toss with rice and season with salt.

RICE AND GREEN CHILE PILAF

Steps:

• In a small heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in garlic, chiles, and rice and cook, stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in scallion.

FISH WITH GREEN CHILIES

Steps:

• Cut fish into 4 serving pieces.
• Place onion and garlic in oil in skillet and saute for just a minute or two.
• Place fish on onion; sprinkle with salt and pepper.
• Spoon tomatoes and chiles over fish; top with olives.
• Pour wine over fish.
• Heat to boiling; reduce heat.
• Cover and simmer until fish flakes easily with fork, about 10 minutes,depending on the thickness of the filets.