Green Chile Rice With Vegetables Recipes

HATCH GREEN CHILE RICE

Steps:

• Heat oil in a small saucepan over medium heat.
• Saute onions until translucent, approximately 3-5 minutes.
• Add green chiles, garlic, cumin, and salt. Stir to combine and cook until fragrant, approximately 1 minute.
• Stir in rice and let cook for 2-3 minutes, stirring occasionally.
• Add chicken or vegetable stock. Raise heat to high and bring to a boil. Once boiling, reduce heat to low and cover. Let the rice cook until all liquid is absorbed and rice is done, approximately 20 minutes.
• When rice is ready, fluff with a fork. Add the fresh cilantro (if using0 and juice from 1/2 lime. Stir to combine. Season with salt.

GREEN CHILE RICE

Steps:

• Preheat the oven to 350 degrees
• Combine all ingredients in a large bowl. Spread the mixture into a 2-quart casserole dish.
• Bake at 350 degrees for 35-40 minutes until the cheese begins to brown around the edges. Cool slightly before serving.
• If you want to add a layer of cheese on the very top, add another 1/2-3/4 cup 10 minutes before cook time ends so it can melt and brown.

GREEN CHILE RICE WITH VEGETABLES

Steps:

• Place milk and corn in a food processor. Cover and process until smooth; set aside. In a large skillet, saute rice in oil for 5-6 minutes or until lightly browned. Stir in the onion, zucchini, red pepper, carrot, chiles, garlic and corn mixture; cook for 1 minute., Stir in broth and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Discard bay leaf.

GREEN RICE WITH POBLANO CHILES

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.
• Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.
• Slice remaining poblano chile and serve as a garnish with the rice.

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 POBLANO-CHILE RICE

Steps:

• Soak rice in water 5 minutes; drain. Puree scallions, chiles, garlic, cilantro, and 1/4 cup water in a blender.
• Heat oil in a large nonstick saucepan over medium-high heat until hot but not smoking. Cook rice, stirring, until just golden, 4 to 5 minutes. Add chile puree; cook, stirring, until rice is almost dry, about 3 minutes. Add stock and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low. Cook until nearly all liquid is absorbed, about 10 minutes. Remove from heat. Cover; let stand until all liquid is absorbed, 25 to 30 minutes.
• Fluff rice with a fork, and season with salt and pepper. Garnish with cilantro.

VEGETARIAN BEAN AND RICE CHILI

Steps:

• In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.

RICE AND GREEN CHILE PILAF

Steps:

• In a small heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in garlic, chiles, and rice and cook, stirring occasionally, until rice is translucent, about 1 minute. Add broth and salt and pepper to taste and bring to a boil. Reduce heat to low and cook pilaf, covered, until liquid is evaporated and rice is tender, about 20 minutes. Fluff pilaf and stir in scallion.

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.