HOW TO MAKE GREEN RICE
Fluffy, fast white rice infused with green broth made from herbs and peppers! Just 7 ingredients and simple methods required + fluffy rice cooking tips!
Provided by Minimalist Baker
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
- To a blender add water, pepper, cilantro, sea salt, and spirulina and blend on high for 30 seconds or until completely combined. Set aside.
- Heat a large saucepan, dutch oven, or skillet (with a secure lid) over medium heat. Once hot, add avocado oil then onion and garlic and a healthy pinch of sea salt. Sauté until just tender - 3-4 minutes. Then add well-drained rice and begin toasting, stirring occasionally, for about 2-3 minutes.
- Slowly add the green mix from the blender to the pan and stir to fully combine - it should just cover the rice. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. DO NOT open the lid until the timer goes off. At that point, the rice should be fluffy and the liquid should be absorbed. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid so the moisture can redistribute - this will help prevent mushy rice.
- Add lime juice or cilantro wedges as a garnish for serving. Rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It is freezer-friendly up to 1 month.
Nutrition Facts : ServingSize 1 servings, Calories 214 kcal, Carbohydrate 40 g, Protein 4 g, Fat 3 g, SaturatedFat 0.4 g, Sodium 305 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2.12 g
MEXICAN GREEN RICE (RICE COOKER)
As a fan of seasoned rice, this is really good, this was well liked by the family. Is this true Mexican? That I cannot say, but it is delicious. This uses a simple cook and warm rice cooker.
Provided by Lee Thayer
Categories Rice Sides
Time 35m
Number Of Ingredients 6
Steps:
- 1. Add the butter to your rice cooker and place on Cook. When the butter is melted, add the onion and cook until the onion is softened and translucent, about 5 minutes.
- 2. Add the rice, stock, salt, and cilantro, and stir together. Place the lid on the cooker and allow to cook until it switches to Warm setting. Leave on Warm for 10-15 minutes.
- 3. Fluff with rice paddle, serve as a side dish and enjoy.
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.
RICE COOKER GREEN RICE
This recipe is adapted from Ingrid Hoffmann's Green Rice recipe (foodnetwork.com) so that it will work in a rice cooker. It has great flavor with just the right amount of heat. I now use this recipe instead of the standard red rice with Mexican dishes. It is great as a side dish with almost any Mexican food. The hub and I have even put left over rice in lightly-fried tortillas to make rice tacos that were out of this world. Note - I use sushi grade rice almost exclusively in my cooking becuase I love the stickier texture. Accordingly, I have not tried making the recipe with standard or brown rice. You may need to adjust the amount of chicken stock, especially if using brown rice. This recipe is very easy to double or triple when feeding a crowd. It is also a tried and true pot-luck pleaser!
Provided by Comfort Cookin
Categories White Rice
Time 30m
Yield 2-3 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chiles into large pieces. Remove seeds and veins for a milder rice, or leave them in for a much spicier rice. I usually remove seeds but leave veins.
- In a blender, combine chile pieces, 1/2 cup chicken stock, garlic cloves, cilantro leaves and salt. Blend until smooth. Add more chicken stock if necessary for easier blending.
- Meanwhile, heat oil in a small skillet over medium heat. Saute onion until soft. Add rice and stir for another minute.
- Pour rice/onion mixture into rice cooker. Add chile puree and remainder of chicken stock. Give a quick stir and set rice cooker to the cook setting.
- When cooker cycle ends, fluff rice. Some rice may be crusty on the bottom of the cooker pan - this is the tastiest stuff. The rice may need to steam a few extra minutes on the warm cycle until it reaches your desired consistency.
- Season to taste with salt and pepper and lime juice if desired. You can also garnish with sliced green onion.
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