Green Rice Iii Food

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

Steps:

• Combine the spinach, parsley, cilantro, salt and 1/2 cup water in a blender and purée.
• Heat the oil in a heavy saucepan over medium heat and add the rice. Stir to coat and cook 2 minutes. Stir in the spinach mixture and 2 1/2 cups water.
• Heat to boiling, cover and reduce heat to a simmer. Cook 14 minutes. Turn off the heat and let rest 5 minutes. Fluff with a fork and serve topped with toasted pine nuts.

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.

MOM'S GREEN RICE

Steps:

• In a skillet, saute onions in butter until tender. stir in the broth, rice, green pepper, parsley and pepper; bring to a boil. Remove from the heat; pour into a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes or until rice is tender. Top with cheese if desired; bake 3 minutes longer or until melted.

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.

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.

GREEN RICE

Steps:

• In a saucepan, saute onions and parsley in oil and butter for 1 minute or until tender.
• Add rice; cook over medium heat until rice is coated with oil and translucent, about 3 minutes.
• Stir in broth, cayenne pepper and bay leaf.
• Bring to a boil.
• Reduce heat; cover tightly and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
• Discard bay leaf.

GREEN RICE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2-quart casserole dish combine soup, cheese sauce, rice, milk and broccoli; mix well.
• Bake in preheated oven for 1 hour, or until lightly browned.