Red Rice Green Rice Food

CHARLESTON RED RICE

Steps:

• Preheat oven to 350° F. Grease a 2-quart baking dish; set aside.
• In a large skillet, cook bacon over medium heat until crisp, about 7-8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate, reserving the drippings in the pan. Melt butter in the same skillet over medium-high heat. Add onion and cook, stirring, until the onion softens, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomato paste, kosher salt, sugar and pepper. Cook for 1 more minute.
• Add the bacon, water and rice. Bring to a simmer, then reduce the heat to low. Cook, uncovered, stirring occasionally, until the liquid has reduced slightly, about 8-10 minutes. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet as you stir.
• Transfer to the prepared baking dish. Cover and bake until the rice is tender, about 40-45 minutes, stirring every 15 minutes.
• Fluff the rice, garnish with fresh parsley, and serve.

RED RICE, GREEN RICE

Steps:

• Preheat the oven to 450°F.
• Toss 2 tablespoons olive oil with the onion, garlic, and tomatoes and spread on a baking sheet. Roast for 15 minutes, turning once, until the vegetables are charred and breaking down. Place the chiles in a small bowl and cover them with hot water. Soak for 15 minutes, then drain, stem, and seed. Scrape the charred vegetables into a food processor or blender with the chiles and spices and process with 1 cup of stock, until you have a liquidy paste. Heat the remaining tablespoon of oil in a 2-quart saucepan or deep skillet with a tight-fitting lid over medium-high heat, and add the rice. Cook, stirring briskly, for about 5 minutes, until the rice becomes opaque and is just starting to turn lightly golden. Add the chile paste and cook for about 2 minutes, then add the remaining stock and salt and bring to a boil. Lower the heat, cover, and cook for 15 minutes, then remove the pan from the heat and let it stand, covered, for another 5-10 minutes. Fluff the rice with a fork and serve.
• Place the onion, peppers, cilantro, scallions, garlic, and cumin in a blender and puree with 1 or 2 cups of the stock. Heat the olive oil in a 2-quart saucepan or deep skillet with a tight-fitting lid over medium-high heat and add the rice. Cook, stirring briskly, for about 5 minutes, until the rice becomes opaque and is just starting to turn light golden. Stir in the puree and cook for 2-3 minutes, then add the salt and remaining stock. Bring the rice to a boil, cover, lower the heat, and cook for 15 minutes. Remove the pan from the heat, still covered, and let it sit for another 5 or 10 minutes. Fluff the rice with a fork and serve.

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 FRIED RICE

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
• crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.

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 AND RED TOMATO RICE

Steps:

• Add oil to a medium size sauce pan.
• Add chopped vegetables and saute over medium heat until tender.
• Add 2 1/2 cups water, salt and pepper, cover and bring to a boil.
• Add rice, stir and cover.
• Reduce heat and simmer 15 minutes.
• Remove pan from heat and let sit until liquid is absorbed and rice is fluffy.

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.