Flavorful Green Rice Recipes

HOW TO MAKE GREEN RICE

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.

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.

ARROZ VERDE (GREEN RICE)

Steps:

• To a blender or food processor, add cilantro, spinach, chicken stock, milk and salt. Puree until smooth and well combined. Set aside.
• Add olive oil and butter to a large saucepan (with tight fitting lid), and heat over MED heat.
• Add rice and stir. Saute rice, stirring often, until it starts to toast and turn golden brown. This will take about 3 minutes or so.
• Add onion, jalapeno and garlic, and saute for an additional minute, stirring constantly.
• Pour in pureed mixture, stirring to combine well.
• Increase heat to HIGH to bring to a boil. Once it boils, reduce heat to LOW, cover with lid, and cook for 20 minutes.
• Stir rice once, cover pan again and cook another 5 minutes.
• Turn off the heat and let rice sit in the covered pot for 10 minutes.
• Fluff with a fork and serve.
• Squeeze a lime quarter over the rice right before eating for extra freshness!

HOW TO MAKE GREEN RICE

Steps:

• First make the green sauce: In a large high powered blender or food processor, add in garlic, onion, jalapeno, cilantro, fresh lime juice, chicken broth, cumin, salt and freshly ground black pepper. Blend or process until completely smooth.
• Place a medium pot over medium high heat. Slowly pour in the green sauce and fold in the rice, making sure it is evenly distributed in the pan. Once the sauce is simmering, reduce heat to low, cover the skillet immediately and cook for 20minutes. After 20 minutes, remove the pan from heat (keep the lid on -- DO NOT OPEN), and allow rice to steam for another 10 minutes, then fluff rice with a fork. Serve with your favorite meal and garnish with extra cilantro and/or jalapeno slices for a kick of heat. Serves 4.

FLAVORFUL GREEN RICE

Steps:

• In a large saucepan, saute onions and parsley in oil and butter for 1 minute or until tender. Add rice; cook over medium heat until rice is coated with oil and translucent, about 3 minutes. Stir in the broth, cayenne and bay leaf. Bring to a boil., Reduce heat; cover tightly and simmer for 18-20 minutes or until liquid is absorbed and rice is tender. Discard bay leaf.

GREEN RICE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 2 quart casserole dish.
• In a saucepan, combine water and rice, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and stir in the spinach, egg, evaporated milk, and cheese. Spoon into the prepared casserole dish.
• Bake for 30 minutes in the preheated oven, or until middle is set.