ARROZ VERDE (MEXICAN GREEN RICE)
Nice Mexican twist on boring old rice. If you can't find parboiled rice at your grocery store, long-grain rice may be substituted, but just won't be quite as yummy.
Provided by Melanie2590
Categories Long Grain Rice
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place the peppers, scallions, parsley, cilantro, garlic, and salt (if using chicken stock, reduce amount of salt to 1 tsp) in a food processor and process until smooth. Add a little water if needed.
- Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.
- Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.
- Add the chicken broth or water. Bring to a boil, then reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.
- Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.
MEXICAN GREEN RICE
Make and share this Mexican Green Rice recipe from Food.com.
Provided by Linorama
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in saucepan over medium heat.
- Cook& stir onion, garlic& chilis for 5-7 minutes.
- Add water, parsley, cumin, salt& pepper; bring to a simmer over medium-high heat.
- Stir in rice, cover, and cook at medium-low for 10-12 minutes.
- Stir in spinach and cilantro; cook on low until rice is tender (4-5 minutes.) Remove from heat, fluff rice, and let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 261.5, Fat 6.3, SaturatedFat 0.8, Sodium 315.8, Carbohydrate 46.7, Fiber 4.2, Sugar 1.4, Protein 5.2
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.
Nutrition Facts : Calories 154 kcal, Carbohydrate 17 g, Cholesterol 3 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 233 mg, Sugar 2 g, Fat 8 g, ServingSize Serves 6, UnsaturatedFat 0 g
MEXICAN GREEN RICE (RICE COOKER)
Serve this as a side dish with Enchiladas and chiles rellenos. I discovered this in the Rice Cooker Cookbook.
Provided by Bev I Am
Categories Long Grain Rice
Time 53m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Set rice cooker to Quick Cook or regular/Brown Rice cycle.
- Place the butter in the rice bowl.
- When melted, add the onion.
- Cook stirring, until onion is softened and translucent, about 5 minutes.
- Add rice, water, salt and cilantro to the rice cooker bowl.
- Stir to combine.
- Close the cover and reset for the regular/Brown Rice cycle, or allow the regular/Brown Rice cycle to complete.
- When the machine switches over to the Keep Warm cycle, let the rice steam for 15 minutes.
- Fluff rice with wooden or plastic rice paddle, or wooden spoon.
- This rice will hold on Keep Warm for up to 1 hour.
- Serve hot.
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 POBLANO RICE (ARROZ VERDE AL POBLANO)
Provided by Rick Bayless
Categories Pepper Rice Side Vegetarian Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
- The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
- Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it's ready to serve.
- Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
- Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.
ARROZ VERDE (MEXICAN GREEN RICE)
Original recipes comes from The Complete Book of Mexican Cooking, however I've made some adjustments (of course)! I prefer the roasted chiles but fresh chopped chiles can be used. If a smooth texture rice is preferred see note at bottom of instructions.
Provided by Galley Wench
Categories Mexican
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
- To pot add broth, peppers, onions, cumin, salt, pepper.
- Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
- Stir in cilantro and garnish with chopped green onions.
- NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.
Nutrition Facts : Calories 297.8, Fat 5, SaturatedFat 0.7, Sodium 4.9, Carbohydrate 57.1, Fiber 1.8, Sugar 2.5, Protein 5.2
MEXICAN GREEN RICE(VEGETARIAN)
Use the leftovers, if there are any, for filling summer vegetables, such as tomatoes, peppers, and squash. Add a little crumbled queso fresco or feta to the top and bake. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
Provided by Sharon123
Categories Long Grain Rice
Time 50m
Yield 3-4
Number Of Ingredients 12
Steps:
- Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt.
- Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes). Let stand for 5-10 minutes.
- Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork.
- Variation with Peas:.
- Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.
EASY AUTHENTIC MEXICAN RICE
This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.
Provided by PattyBluebird
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
- Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 21.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 124.1 mg, Sugar 1.5 g
MEXICAN FIESTA RICE
Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well
Provided by Tom Kerridge
Categories Dinner, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
- Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.
Nutrition Facts : Calories 164 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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