MEXICAN GREEN RICE
This Mexican Green Rice recipe is an easy side dish to serve along with tacos, enchiladas, or any other south of the border recipe.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 16
Steps:
- In a medium saucepan, heat oil over medium-high heat. Add onion, garlic, and salt; cook about 2 minutes or until onion is tender. Stir in broth and Spicy Salsa Verde; bring to boiling. Stir in uncooked rice; reduce heat. Simmer, covered, for 20 to 30 minutes or until tender.
- Remove pan from heat. Remove lid. Cover pan with a clean kitchen towel; replace lid. Let stand for 5 minutes to let the towel absorb any excess moisture. Remove lid and towel. Add cilantro; fluff rice with a fork. Spicy Salsa Verde
- In a food processor, combine chopped peeled tomatillos, peeled and seeded avocados, snipped fresh cilantro leaves, chopped onion, and seeded and chopped fresh jalapeno chile pepper. Cover and pulse with several on/off turns until all ingredients are finely chopped. Transfer to a medium bowl. Stir in water, lime juice, sugar, and teaspoon salt. Cover and chill for 2 hours to 3 days.
Nutrition Facts : Calories 143 kcal, Carbohydrate 25 g, Protein 3 g, Sodium 242 mg, Sugar 1 g, Fat 3 g, UnsaturatedFat 4 g
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
Roasted poblano peppers are the key to this authentic Mexican Green Rice. I've also been adding a handful of spinach to it lately. So good!
Provided by Patrick Calhoun | Mexican Please
Time 40m
Number Of Ingredients 9
Steps:
- Roast the poblano peppers in the oven for 20-25 minutes. You can flip them over halfway through the roasting period if you want.
- De-stem and de-seed the poblanos. Add them to a blender along with 10-15 sprigs of cilantro, a handful of spinach, 1/2 onion, and 1 garlic clove. Combine well.
- Add a dollop of oil to a saucepan over medium heat. Add 1 cup of rice and cook until opaque and starting to turn golden brown, stirring regularly. This should only take a couple minutes so keep an eye on it to prevent burning.
- Add the blender puree to the rice and cook for a couple minutes, stirring regularly. Add 2 cups of stock and 1/2 teaspoon of salt. Stir well, bring to a boil, then reduce heat to a simmer and let cook until all of the liquid is absorbed, approximately 15-20 minutes.
- Remove from heat. Give a stir and cover the rice, letting it sit in its own steam for a few minutes.
- Take a final taste for salt level, adding more if necessary. Serve immediately and store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 161 kcal, ServingSize 1 serving
GREEN RICE
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Pour the Tomatillo Salsa into a food processor or a blender. Add the poblano chiles, lettuce leaves, cilantro, scallions, garlic, water, and salt and process until liquefied. (If using a blender, work in batches.) Set aside.
- Heat the vegetable oil in a medium skillet over medium-low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes. Stir with a fork and serve hot.
- Place the tomatillos, jalapenos, and water in a blender or food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
EASY AUTHENTIC MEXICAN RICE
This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.
Provided by PattyBluebird
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
- Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 21.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 124.1 mg, Sugar 1.5 g
EASY AUTHENTIC SPANISH RICE
My family loves a variety of ethnic foods, but this is one of their favorites. My niece, who is of Spanish descent, lives with us and has tweaked my old Spanish rice recipe to make it just like her grandma's. My mother-in-law has also added this recipe to her school meals menu (minus the jalapeno), and it is a hit with the students and faculty.
Provided by Megan
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.
Nutrition Facts : Calories 253 calories, Carbohydrate 26.7 g, Cholesterol 36.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 8.9 g, Sodium 521.7 mg, Sugar 1.4 g
ARROZ VERDE (GREEN RICE)
This is an authentic Mexican rice dish from Jim Peyton, and despite it's somewhat odd sounding ingredients, it is fantastic!!! Great with any meat dish. I sometimes make this for myself for dinner, with nothing but the rice and a glass of white wine to enjoy with it. Leftovers heat up well, too.
Provided by P48422
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the cilantro, spinach and chicken stock in a blender and blend until finely pureed.
- Add the milk and salt and blend just until everything is blended.
- Set aside.
- In a 3 qt saucepan with a good lid, heat the olive oil and butter.
- When the butter is melted, add the rice and saute until it just begins to brown (3 minutes).
- Add the onion and garlic and cook another minute, stirring.
- Add the contents of the blender, stir well, bring the mixture to a boil, then put the lid on and turn the heat to low.
- Allow to cook at least 20 minutes.
- Stir the rice very carefully with a fork, then cover and let it cook another 5 minutes.
- Turn off the heat and let the rice steam, covered, for about 10 minutes before serving.
Nutrition Facts : Calories 442.5, Fat 16.2, SaturatedFat 8.1, Cholesterol 35.8, Sodium 738.1, Carbohydrate 63.2, Fiber 1.3, Sugar 1.8, Protein 9.8
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