Rice Verde Recipes

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!

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.

ARROZ VERDE (GREEN RICE)

Steps:

• Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
• In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.
• Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

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.

RICE CHILE VERDE

Steps:

• Cook 1 cup dry rice which makes 3 cups cooked rice.
• Preheat oven to 350.
• Combine sour cream, chiles and salt in a bowl.
• Layer ingredients in a loaf pan. Or if doubling or tripling the recipe for a crowd layer in a removable crock from a crock pot that can be baked in the oven.
• Layer as follows: a third of the rice, half of the sour cream mixture, half of the cheeses, a third of the rice, remaining half of the sour cream mixture, remaining half of the cheeses, remaining third of the rice, sprinkle top with extra jack cheese.
• Loaf pan bakes at 350 for 25 min until bubbly.
• Crock bakes approx 60-90 min until bubbly then can be in crockpot on low or warm for hours.

RICE VERDE

Steps:

• Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,.
• Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges.
• Toss in remaining ingredients EXCEPT LIQUID and saute for one minute.
• Add water/broth, stir and cover tightly.
• Reduce heat to medium-low and cook for 20 minutes. Lift lid and check to ensure rice is thoroughly cooked. If not, recover, turn off heat and let pan remain covered on warm burner for a few minutes. Fluff with fork and remove from heat when rice is tender.

ARROZ VERDE

Steps:

• Combine the chilies, a half-cup of the chicken stock, garlic, onion and parsley in a blender or food processor and puree until smooth.
• Heat the oil in a large skillet. Add the rice and cook, stirring, for two to three minutes to coat thoroughly with the oil. Add the chili puree and simmer for five minutes, stirring frequently. Add one cup boiling stock and stir. Cook until absorbed.
• Add another cup of boiling stock. Cook and continue adding stock, stirring frequently, half a cup at a time, until the rice is cooked al dente, firm to the bite. Correct seasoning and serve.