Greenrice Recipes

GREEN RICE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2-quart casserole dish combine soup, cheese sauce, rice, milk and broccoli; mix well.
• Bake in preheated oven for 1 hour, or until lightly browned.

GREEN RICE

Steps:

• In a blender, combine cilantro, parsley, onion, garlic, and 1 3/4 cups water. Season with salt and pepper and blend until smooth, 15 seconds.
• In a medium saucepan, heat oil over medium-high. Add rice and stir to coat. Add herb mixture and bring to a boil. Reduce to a simmer, cover, and cook until water is absorbed, about 15 minutes. Remove pan from heat and let sit, covered, 5 minutes. Add lime juice and fluff with a fork. Serve rice with lime wedges if desired.

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.

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.

MOM'S GREEN RICE

Steps:

• In a skillet, saute onions in butter until tender. stir in the broth, rice, green pepper, parsley and pepper; bring to a boil. Remove from the heat; pour into a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes or until rice is tender. Top with cheese if desired; bake 3 minutes longer or until melted.

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.

GREEN RICE III

Steps:

• Heat olive oil in a large skillet over medium heat. Saute the white parts of the green onions with the jalapenos for 5 minutes; do not brown.
• Stir in the sherry, rice, salt and pepper. Pour in the broth and water; bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes.
• Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.

MEXICAN GREEN RICE

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.

SPICY GREEN RICE

Steps:

• Heat oil in a large saucepan over medium heat. Add onion; cook until it is soft and translucent, about 8 minutes. Add garlic; cook 2 minutes. Add rice, and stir to coat. Add stock, and bring to a boil; reduce heat to a simmer. Cover, and cook until rice is tender, about 15 minutes.
• Turn off heat; let stand, covered, until liquid is absorbed, 5 to 10 minutes. Fluff with a fork; stir in cilantro and poblano. Season with salt and pepper. Serve hot.

INCREDIBLE GREEN RICE

Steps:

• Melt butter and oil in skillet and saute rice for about 3 minutes, until rice begins to brown a little. Be very careful not to burn.
• Add onion and parsley and saute for another minute or two. Stir constantly during these two steps.
• Stir in broth, cayenne and bay leaf.
• Bring to a boil.
• Reduce heat.
• Cover tightly and cook for 15 minutes. DO NOT LIFT THE LID WHILE IT IS COOKING!
• Fluff rice with a fork and serve!

GREEN RICE

Steps:

• Combine the spinach, parsley, cilantro, salt and 1/2 cup water in a blender and purée.
• Heat the oil in a heavy saucepan over medium heat and add the rice. Stir to coat and cook 2 minutes. Stir in the spinach mixture and 2 1/2 cups water.
• Heat to boiling, cover and reduce heat to a simmer. Cook 14 minutes. Turn off the heat and let rest 5 minutes. Fluff with a fork and serve topped with toasted pine nuts.

GREEN RICE

Steps:

• Purée chiles, onion, garlic, parsley, cilantro, and 1/2 cup broth in a blender until smooth as possible.
• Cook rice in oil in a 4-quart heavy saucepan over moderately high heat, stirring, until pale golden, about 2 minutes. Add purée and cook over moderate heat, stirring, until liquid is evaporated, 2 to 4 minutes. Add salt and remaining 2 1/4 cups broth, then simmer, uncovered until steam holes appear in rice, 10 to 12 minutes.
• Cover pan and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork.