Ricechileverde Recipes

CHILE VERDE RICE AND BEANS

Steps:

• Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them as well. Add the tomatillos to a baking sheet along with the rinsed poblanos and roast everything in the oven at 400F for 25-30 minutes.
• Once cooled you can de-stem and de-seed the roasted poblanos. You can also pull off any dangling bits of skin but don't worry about getting rid of all of it. Add the roasted poblanos and tomatillos to a blender along with 1 small onion, 4 peeled garlic cloves, 15-20 cilantro sprigs, and 1-3 rinsed, de-stemmed jalapenos. If you want a milder batch start with 1 jalapeno, combine, and take a taste for heat level. You can add more jalapeno to increase the heat. I used 2 jalapenos for this batch and it had some zip!
• Simmer the Chile Verde sauce in a glug of oil (or lard) over medium-low heat. Add 2 teaspoons Mexican oregano, 1/4 teaspoon cumin, a pinch of salt, and some freshly cracked black pepper. If it seems thick you can always add a cup of stock to the sauce. Bring everything up to temp and give it a final taste for seasoning.
• I served this batch in a bowl with cooked white rice, canned beans that were drained and rinsed, and a squeeze of lime -- but feel free to serve your Chile Verde as you see fit! I also served it with some crispy, cheesy tortillas. Simply add corn tortillas to a dry skillet over medium heat along with some cheese. Once the cheese is melting you can fold the tortillas in half, then cooking each side until light brown spots are forming. I also sometimes add Pickled Jalapenos or avocado slices to these crispy tortillas.
• Store leftover Chile Verde in an airtight container in the fridge where it will keep for at least a few days. To reheat simply add it to a saucepan over medium heat and cook until warm. If it seems thick when reheating you can always add a bit of stock to thin it out.

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.