Green Cilantro Rice Food

CILANTRO RICE

Steps:

• In a large heavy saucepan, heat oil over medium high heat.
• Add onion and cook 2 minutes.
• Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
• Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
• Pour in broth and 1 can water and bring to a boil.
• Stir in chiles and salt.
• Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
• Stir in cilantro just before serving.

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.

ARROZ VERDE (MEXICAN GREEN RICE)

Steps:

• Add remaining stock, simmer, cover, cook: Add the rest of the chicken stock to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Let cook on a very low simmer for 15 minutes, or as long as your package of rice indicates is the right cooking time for your rice.

GREEN CILANTRO RICE

Steps:

• Saute in butter the garlic, onion and jalapenos until soft.
• Add uncooked rice.
• Stir constantly until rice is slightly brown.
• Pour in chicken broth.
• Stir in the cilantro, cumin, salt and pepper.
• Pour in a baking dish if you pan is not oven friendly. Cover with a tight fitting lid.
• Bake at 350 for 30- 45 minutes until rice is soft.
• Fluff and serve hot.

CILANTRO RICE

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds.
• Add 1 1/2 cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
• Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.

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

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.

LIME CILANTRO RICE

Steps:

• Heat the oil in a large saucepot over medium-high heat. Add the rice and toast until lightly golden, about 1 minute. Add the stock, lime peel, salt and 1 1/2 cups water and bring to a boil. Cover the rice, reduce the heat to low and simmer until all of the liquid is absorbed, about 15 minutes. Let the rice stand, covered, about 5 minutes, then stir in the lime zest, juice and cilantro. Transfer to a serving bowl and top with more cilantro leaves and green onion.

GREEN RICE III

Steps:

• Heat olive oil in a large skillet over medium heat. Saute the white parts of the green onions with the jalapenos for 5 minutes; do not brown.
• Stir in the sherry, rice, salt and pepper. Pour in the broth and water; bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes.
• Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.

GREEN RICE WITH GREEN CHILES

Steps:

• Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
• Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.

GREEN RICE

Steps:

• Discard husks and stems from the tomatillos.
• Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain.
• Combine the tomatillos and 2 teaspoons water in a blender and process until smooth.
• Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups.
• Combine the tomatillo mixture, cilantro, jalapeno, salt and garlic in a saucepan, and bring to a boil.
• Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed.
• Remove from heat, and fluff with fork.