Green Chile Rice With Vegetables Recipes

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.

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 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 CHILE RICE

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, combine all ingredients together and mix well.
• Pour all ingredients into a greased 8 x 8 inch baking dish.
• Bake for 20 minutes until heated through and it starts to bubble.

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.

GREEN CHILI RICE

Steps:

• In a large bowl, combine the soup, sour cream, chilies and cheese. Stir in rice. Transfer to a greased shallow 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 20 minutes or until rice is tender.

CHICKEN, GREEN CHILI AND RICE SKILLET

Steps:

• Cook and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes, beans and water; mix well. Bring to boil.
• Stir in chicken and rice; cover. Simmer 5 min.
• Remove from heat. Let stand, covered, 5 min. Top with cheese.

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.