Mexican Cilantro Rice Recipe Recipe For Chili

GREEN CHILE CILANTRO RICE WITH PEPITAS

Steps:

• In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
• In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
• Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
• Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
• Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.
• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups

LIME CILANTRO RICE

Steps:

• Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
• Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

CHILI LIME RICE

Steps:

• Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
• Bring the chicken stock to a boil in a saucepan. Stir the cilantro mixture, salt, butter, and rice into the water and return to a boil; After boiling is returned cook for 1 minute. Cover and rest for 5 - 10 minutes. Fluff with a fork.

CILANTRO-LIME RICE

Steps:

• Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

CHIPOTLE-PALE ALE CHILI WITH MEXICAN BROWN RICE TABBOULEH

Steps:

• Heat a small amount of olive oil in a large heavy-bottom pot over high heat. Working in 2 batches, sear the cubed meat, stirring occasionally, until nicely browned. Transfer the meat to a large bowl and add more oil to the pan between batches if needed.
• Add a little more oil to the pot. Sear the ground sirloin over high heat, stirring and breaking up chunks with a wooden spoon, until browned. Transfer to the bowl with the cubed meat.
• Return all the meat to the pot and add the cumin and salt and pepper. Stir for a few seconds until fragrant. Add the ale, tomatoes, refried beans, chipotle peppers and garlic. Season with another few pinches of salt and pepper. Simmer over medium-low heat, uncovered, stirring occasionally, until thickened, at least 1 hour. Keep tasting and seasoning with salt, pepper and more adobo sauce from the chipotles. Serve with Mexican Brown Rice Tabbouleh.
• Combine the rice with 4 cups of room-temperature water in a large saucepan and bring to a boil over medium heat. Lower the heat so the water just simmers, cover the pot, and cook until the water is absorbed, about 45 minutes. Remove from the heat and let stand, covered, 10 minutes.
• Meanwhile, in a small bowl, combine the lime juice, red onion, oil, garlic and some salt and pepper. Add the bell pepper, all but 1 tablespoon of the cilantro, and the mint to the rice; drizzle with the red onion mixture and toss to combine. Add more salt, black pepper and lime juice to taste. Garnish with the reserved 1 tablespoon cilantro. Serve with lime wedges.

MEXICAN CHICKEN SOUP WITH CILANTRO-CHILE CREAM

Steps:

• Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
• Add salsa,rice,oregano,and salt.
• Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
• Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
• Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
• CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.