Arroz Con Chile Verde Green Chile Rice Recipes

GREEN RICE (ARROZ VERDE)

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.

ARROZ VERDE RECIPE (MEXICAN GREEN RICE)

Steps:

• Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
• Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
• Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
• Rough chop the poblanos and set them aside.
• Add the roasted poblanos, jalapeno, onion, garlic, cilantro, chicken stock and salt to taste to a food processor. Process until smooth. Set Aside.
• While the poblanos are roasting, rinse and drain the rice 3 times, or until the water runs clear.
• Heat the oil in a large pan or pot to medium heat. Add the rice and cook, stirring, until it begins to brown, about 5 minutes.
• Pour in the reserved green puree. Bring to a boil, then reduce the heat. Cover and simmer on low for 25 minutes, or until the rice absorbs all of the liquid, fluffing the rice a bit with a wooden spoon a few minutes before it is done.
• Remove from heat. Fluff up the rice with a fork, then garnish and serve. Great with fresh squeezed lime.

GREEN RICE (ARROZ VERDE)

Steps:

• To make the rice: Heat the oil over medium-high heat in a large saucepan with a heavy bottom or small Dutch oven. Add the rice and the salt and stir to coat. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of 2 fingers (about 1-inch). Bring to a rapid boil, and boil-without stirring!-until the water level reaches the level of the rice. Stir the rice once and reduce the heat to low. Cover and cook 20 minutes.
• Meanwhile, make the spinach mix: Heat the olive oil in a large skillet over medium-low heat. Add the garlic, stirring so it doesn't stick, and cook until fragrant. Stir in the spinach and season with salt and pepper, to taste. Raise the heat to medium-high and cook until the spinach is just heated through. Don't overcook or the spinach will discolor.
• Once the rice has finished cooking, fold the spinach into the pot. Fluff the rice so that the spinach is evenly distributed. Taste and season with additional salt and pepper if necessary. If you like, add a couple of drizzles of olive oil to give the rice a little gloss.

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 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 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 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.

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.

CREAMED GREEN CHILI RICE

Steps:

• In a medium serving bowl add the rice, reduced cream and the poblanos. Garnish with scallions and cilantro and serve.

ARROZ VERDE (MEXICAN GREEN RICE)

Steps:

• Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
• To pot add broth, peppers, onions, cumin, salt, pepper.
• Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
• Stir in cilantro and garnish with chopped green onions.
• NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.