Two Chile Green Rice Food

ARROZ VERDE (GREEN RICE)

Steps:

• Put the cilantro, spinach and chicken stock in a blender and blend until finely pureed.
• Add the milk and salt and blend just until everything is blended.
• Set aside.
• In a 3 qt saucepan with a good lid, heat the olive oil and butter.
• When the butter is melted, add the rice and saute until it just begins to brown (3 minutes).
• Add the onion and garlic and cook another minute, stirring.
• Add the contents of the blender, stir well, bring the mixture to a boil, then put the lid on and turn the heat to low.
• Allow to cook at least 20 minutes.
• Stir the rice very carefully with a fork, then cover and let it cook another 5 minutes.
• Turn off the heat and let the rice steam, covered, for about 10 minutes before serving.

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 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.

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.

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.

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.

ARROZ CON CHILE VERDE (GREEN CHILE RICE)

Steps:

• Bring broth to boil in medium saucepan.
• Add rice to water and stir. Remove water from heat, cover and let stand for 3 minutes.
• Add all remaining ingredients to rice and place in a 2-quart, greased, casserole dish.
• Bake at 350 degrees for 20 minutes.