Salsa Verde Seafood With Yellow Rice Recipes

YELLOW-TOMATO SALSA VERDE

Yellow-Tomato Salsa Verde image

This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 pound yellow or red tomatoes
1/2 medium white onion
1 jalapeno chile
1 garlic clove (skin on)
1 cup fresh cilantro leaves
1 teaspoon coarse salt
1/8 teaspoon ground pepper
2 teaspoons white vinegar

Steps:

Heat a large skillet over high. Add tomatoes, onion, jalapeno, and garlic; cook, turning occasionally, until vegetables are charred on all sides, 20 to 30 minutes (garlic will be done after 10 minutes).
Peel garlic. (For less heat, halve and seed jalapeno.) Cut tomatoes, onion, and jalapeno into chunks and place in a blender. Add remaining ingredients and blend until smooth.

Nutrition Facts : Calories 10 g

SEARED RIB EYE, SALSA VERDE, DIRTY RICE

Seared Rib Eye, Salsa Verde, Dirty Rice image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 large green tomatoes
1/4 cup fresh cilantro leaves
1/4 cup small diced yellow onion
2 tablespoons white balsamic
1 tablespoon minced garlic
1 tablespoon grapeseed oil
2 jalapenos, seeded
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon grapeseed oil
1/2 cup small diced yellow onion
1 cup cooked black beans
2 tablespoons small diced carrots, previously boiled, semi-soft
1/2 cup tomato juice
3 cups cooked white or brown rice
1/2 cup celery leaves, tips only
1 tablespoon Cajun spice
2 tablespoons grapeseed oil
Four 8-ounce rib eye steaks, trimmed
1 tablespoon sea or kosher salt
1 teaspoon freshly ground black pepper

Steps:

For the salsa verde: First, dice the tomatoes, medium cut, then puree them in a food processor or blender. Next, add the cilantro, onions, balsamic, garlic, oil and jalapenos. Again, puree, taste, then season with salt and pepper. After seasoning, place in the refrigerator for at least 1 hour to allow the flavors to merge.
For the dirty rice: In a saute pan over medium-high heat, add the oil and allow to warm. Next, add the onions and cook, with stirring motion, until slightly translucent. This should take 3 to 4 minutes. Next, add the cooked beans and carrots and allow to warm. Then add the tomato juice and reduce the heat to medium-low. Continue to cook until the juice has reduced to 1/4 cup, 3 to 4 minutes. Next, add the rice. Warm the rice and blend the flavors over medium-low heat for 5 minutes. Once the rice has warmed and the juice has finished reducing, remove from the heat, add the celery leaves, taste and season to preference with the Cajun spice.
For the steak: In a large saute pan over high heat, add and warm the oil for 1 to 2 minutes. Sprinkle the steaks on both sides with the salt and pepper, and add to the pan. Reduce the heat to medium-high and cook for 3 to 4 minutes. Flip the steak and repeat the process on the second side for a final 3 to 4 minutes. Remove from the pan, allow to rest and serve over the dirty rice. Finish with salsa verde.

SALSA VERDE CHICKEN AND CAULIFLOWER RICE

Salsa Verde Chicken and Cauliflower Rice image

This one-pot chicken and cauliflower rice dish uses store-bought salsa verde as a shortcut to a simple, high-flavor weeknight meal that's ready in 30 minutes.

Provided by Kristen Walker Maenke

Categories Chicken Main Dishes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch chunks
1 medium green bell pepper, diced
1 (16 ounce) jar salsa verde
1 (12 ounce) package frozen cauliflower rice
¼ cup chicken broth
salt and ground black pepper to taste

Steps:

Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 13.3 g, Cholesterol 103.4 mg, Fat 9.3 g, Fiber 2.5 g, Protein 35.4 g, SaturatedFat 4.6 g, Sodium 578.1 mg, Sugar 4.7 g

SALSA VERDE CARIBBEAN SHRIMP

Salsa Verde Caribbean Shrimp image

Make and share this Salsa Verde Caribbean Shrimp recipe from Food.com.

Provided by Pinay0618

Categories Caribbean

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon lime juice
1/8 teaspoon ground black pepper
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
1 fresh jalapeno peppers or 1 canned jalapeno pepper, minced
1/4 teaspoon crushed red pepper flakes
1 (16 ounce) jar pace salsa verde
1/2 cup unsweetened coconut milk
1/2 cup chopped fresh cilantro leaves
2 cups hot cooked long-grain white rice
lime slice
fresh cilantro leaves (optional)

Steps:

Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.
Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender.
Stir the red pepper, salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.

SALSA VERDE SEAFOOD WITH YELLOW RICE

Salsa Verde Seafood With Yellow Rice image

Found this recipe in Hallmark magazine as a 4 ingredient challenge. It is simple and really good. This is good enough to serve for company. Enjoy!

Provided by Scrapbook Lori

Categories Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

8 ounces yellow rice, package
16 ounces salsa verde, store bought
1/2 lb shrimp, shelled and deveined
1/2 lb scallops

Steps:

Cook yellow rice according to package directions.
A few minutes before rice is done, pour salsa verde into medium skillet and heat over medium heat.
Add shrimp and scallops, and cook for about 5 minutes.
Spoon seafood mixture over yellow rice, and enjoy!

Nutrition Facts : Calories 138.8, Fat 1.7, SaturatedFat 0.2, Cholesterol 105.2, Sodium 831.6, Carbohydrate 6.8, Fiber 0.5, Sugar 1.7, Protein 22.6

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