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(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.
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
MEXICAN GREEN RICE (VEGAN)
A colorful dish I had fun making, from a Mexican cookbook that I altered to my liking by using healthier vegan-friendly ingredients. I served it with steamed black beans and ate on tortillas with monterey jack cheese. Yummy!
Provided by the80srule
Categories Long Grain Rice
Time 50m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- De-vein poblanos, puree in a blender or food processor with 1/4 cup water, and strain.
- Soak the rice in boiling water for 15 minutes. Drain and rinse it in.
- cold water; drain very well.
- Sautee the rice in hot oil for a minute or so.
- Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened.
- Add the broth, cilantro, lime juice, and salt (to taste).
- When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.
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