Rice Verde For One Or Two Recipes

GREEN RICE (ARROZ VERDE)

Green Rice (Arroz Verde) image

There are many ways to make arroz verde, but most have something in common: a brightness and depth from the addition of plenty of fresh green ingredients, such as chiles and herbs. This recipe toasts the rice in oil first, then seasons it with a purée of onion, poblano, jalapeños and herbs. For a more complex dish, replace the cooking water with chicken stock or vegetable stock, and serve it with a side of soupy black beans.

Provided by Tejal Rao

Categories grains and rice, side dish

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 11

Ingredients

1 cup long-grain white rice, such as jasmine
1/4 cup olive oil
1/2 cup roughly chopped white onion (about half a small onion)
1/2 cup roughly chopped poblano pepper, stemmed and seeded (about half a large poblano)
1 jalapeño, stemmed, seeded and roughly chopped
2 cloves garlic, peeled
1/2 cup cilantro leaves
1/4 cup parsley leaves
1 teaspoon kosher salt, plus more to taste
1 1/4 cups chicken stock or water
1 lime, halved, to serve

Steps:

Rinse the rice a few times, until the water that drains from it runs almost completely clear. Set aside to drain well. Put the onion, poblano, jalapeño, garlic, cilantro, parsley and salt in a food processor with a splash of the measured stock or water if needed, to help the blades catch the ingredients and break them down. Purée until smooth.
Heat oil in a medium, heavy-bottomed pot over medium-high heat, then add the rice and stir well. When the grains are dry and toasted, and some are starting to color, about 5 to 10 minutes, add the mixture from the blender along with the remaining stock or water.
When the liquid comes to a rolling boil, give it a good stir, scraping at the bottom of the pot. Put a lid on the pot and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for another 15 minutes before opening the lid. The green purée will have settled on the top of the rice, so gently mix it in as you stir and aerate the rice with a spatula. Taste, season with salt and serve with a wedge of lime.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams

RICE VERDE

Rice Verde image

Yummy side dish we make a lot in my home. Goes great with lots of different main dishes! Hope you enjoy it!

Provided by Mamas Kitchen Hope

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups vegetable broth or 2 cups chicken broth
1 cup rice
1/4 cup green onion, chopped
1/2 cup cilantro, chopped
1 garlic clove, minced
1 teaspoon salt (to taste)
1 teaspoon cayenne or 1/2 hot pepper, minced
1 teaspoon olive oil

Steps:

Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,.
Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges.
Toss in remaining ingredients EXCEPT LIQUID and saute for one minute.
Add water/broth, stir and cover tightly.
Reduce heat to medium-low and cook for 20 minutes. Lift lid and check to ensure rice is thoroughly cooked. If not, recover, turn off heat and let pan remain covered on warm burner for a few minutes. Fluff with fork and remove from heat when rice is tender.

Nutrition Facts : Calories 190.4, Fat 1.5, SaturatedFat 0.2, Sodium 587.6, Carbohydrate 39.7, Fiber 1, Sugar 0.2, Protein 3.5

RICE CHILE VERDE

Rice Chile Verde image

This is a recipe given to my Mother by friends in the 70's? I was forbidden to share it but I like sharing and think everyone should have a chance to try it! It's ooey gooey cheesy yummy! It uses "mild" green chilies not hot ones. Everyone that tries it requests the recipe. It is very bad for you but worth having at least once a year for a potluck. I've had friends try to make it with lowfat or nonfat ingredients and it doesn't work. I also have tried mixing all the ingredients together and it doesn't taste as good, the layers matter (even though they melt together)! I usually double or triple it and bake it in a removable crock from my crockpot then put it on low in the crockpot for potlucks. If you do this the layers are still the same but double or triple the amount in each layer. I usually assemble it the night before and put it in the oven right before the event. For extra gooeyness add extra jack cheese in the layers to completely coat them. Remember for a single recipe: you are using 3 cups of "cooked" white rice which is made from 1 cup of dry rice. One cup of cooked rice per layer (3 layers). Enjoy! Very yummy with my Recipe#233148.

Provided by Engrossed

Categories White Rice

Time 50m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

2 cups sour cream
1 (4 ounce) can diced mild green chilies, I usually double this
1/4 teaspoon salt
3 cups cooked white rice
1/2 lb shredded monterey jack cheese, plus more to eye & to top
1/4 cup shredded parmesan cheese, I usually do it by eye

Steps:

Cook 1 cup dry rice which makes 3 cups cooked rice.
Preheat oven to 350.
Combine sour cream, chiles and salt in a bowl.
Layer ingredients in a loaf pan. Or if doubling or tripling the recipe for a crowd layer in a removable crock from a crock pot that can be baked in the oven.
Layer as follows: a third of the rice, half of the sour cream mixture, half of the cheeses, a third of the rice, remaining half of the sour cream mixture, remaining half of the cheeses, remaining third of the rice, sprinkle top with extra jack cheese.
Loaf pan bakes at 350 for 25 min until bubbly.
Crock bakes approx 60-90 min until bubbly then can be in crockpot on low or warm for hours.

Nutrition Facts : Calories 216.2, Fat 14, SaturatedFat 8.4, Cholesterol 38.7, Sodium 324.5, Carbohydrate 15.1, Fiber 0.3, Sugar 1.8, Protein 7.4

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