Rice With Green Pepper And Jalapeno Recipes

SPANISH RICE II

Steps:

• Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
• Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

SWEET BELL PEPPER RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
• Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

SPICY JALAPENO RICE

Steps:

• In a large saucepan heat the oil on medium-high heat. Saute onions until golden brown. About a minute before completing the onions, add garlic and jalapenos; saute another minute.
• Add in uncooked rice, broth, cumin, salt and pepper; bring to a boil. Reduce the heat and cover the saucepan. Simmer on low heat for 20-25 minutes or until liquid is gone and rice is tender and fluffy. Remove from heat. The longer you leave on the lid, the fluffier the rice will become. Add minced cilantro and stir gently.
• Top each serving with cheese, if desired.

JALAPENO RICE

Steps:

• Preheat the oven to 350º.
• Mix the rice, sour cream, and jalapenos in a large bowl.
• In a 1 quart casserole dish, layer half of the rice mixture and then half of the cheese.
• Repeat, ending with a layer of cheese.
• Bake, covered, for 30 minutes; then remove the cover and bake for another 10 minutes.

GREEN POBLANO RICE (ARROZ VERDE AL POBLANO)

Steps:

• The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
• The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
• Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it's ready to serve.
• Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
• Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.

SPICY BLACK BEANS WITH BELL PEPPERS AND RICE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeño and oregano; sauté until vegetables begin to soften, about 8 minutes. Mash 1/2 cup beans.
• Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.
• Mound rice in center of platter. Spoon black bean mixture over.