Spicy Green Rice Recipes

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SPICY GREEN RICE



Spicy Green Rice image

The spicy green rice gets its color from chopped cilantro and poblano chiles. Serve it alongside grilled chicken for a delicious meal.

Provided by Martha Stewart

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

Number Of Ingredients 8

2 tablespoons vegetable or olive oil
1 white onion, cut into 1/4-inch dice
2 garlic cloves, minced
1 1/2 cups long-grain rice
2 1/2 cups homemade or low-sodium canned chicken or vegetable stock, or water
1/2 cup finely chopped fresh cilantro
1 poblano chile, seeded and finely chopped
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion; cook until it is soft and translucent, about 8 minutes. Add garlic; cook 2 minutes. Add rice, and stir to coat. Add stock, and bring to a boil; reduce heat to a simmer. Cover, and cook until rice is tender, about 15 minutes.
  • Turn off heat; let stand, covered, until liquid is absorbed, 5 to 10 minutes. Fluff with a fork; stir in cilantro and poblano. Season with salt and pepper. Serve hot.

GREEN RICE



Green Rice image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 3/4 cups chicken broth or water
2 roasted poblano peppers, stems, seeds and skin removed
1 roasted jalapeno pepper, stem, seeds and skin removed
1/2 cup chopped fresh cilantro leaves, divided
Kosher salt
2 tablespoons vegetable oil
1 Spanish onion, finely diced
4 garlic cloves, peeled and finely chopped
1 1/4 cups long-grain rice

Steps:

  • Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.
  • Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.

GREEN RICE III



Green Rice III image

I have changed this recipe off and on during the years, but generally it has remained the same wonderful dish. Add red bell pepper for additional color if you wish!

Provided by Kimber

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 bunches green onions, sliced, white parts and tops separated
2 jalapeno peppers, seeded and minced
2 tablespoons sherry
2 cups uncooked long-grain rice
salt to taste
1 teaspoon black pepper
2 cups chicken broth
1 ½ cups water
½ cup minced cilantro
½ cup minced parsley

Steps:

  • Heat olive oil in a large skillet over medium heat. Saute the white parts of the green onions with the jalapenos for 5 minutes; do not brown.
  • Stir in the sherry, rice, salt and pepper. Pour in the broth and water; bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes.
  • Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.

Nutrition Facts : Calories 319 calories, Carbohydrate 59.7 g, Cholesterol 1.7 mg, Fat 5.4 g, Fiber 3.2 g, Protein 7 g, SaturatedFat 0.8 g, Sodium 370.4 mg, Sugar 2.4 g

SPICY SPANISH-STYLE RICE



Spicy Spanish-Style Rice image

This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
2 cups uncooked long-grain white rice
⅓ cup diced jalapeno pepper
⅓ cup chopped green onion
1 clove garlic, crushed
1 teaspoon chili powder, or to taste
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon chipotle chile powder, or to taste
½ teaspoon cayenne pepper, or to taste
2 ¼ cups chicken stock
½ cup tomato sauce

Steps:

  • Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
  • Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 39.1 g, Cholesterol 4 mg, Fat 2.1 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 435.5 mg, Sugar 1.1 g

GREEN RICE



Green Rice image

Provided by William Norwich

Categories     side dish

Time 30m

Yield 8 servings

Number Of Ingredients 7

2 cups loosely packed trimmed spinach, rinsed and dried
1/2 bunch parsley, stemmed, washed and dried
1/2 bunch cilantro, stemmed, washed and dried
1 teaspoon salt
2 tablespoons olive oil
2 cups long-grain rice, like basmati
1/2 cup toasted pine nuts

Steps:

  • Combine the spinach, parsley, cilantro, salt and 1/2 cup water in a blender and purée.
  • Heat the oil in a heavy saucepan over medium heat and add the rice. Stir to coat and cook 2 minutes. Stir in the spinach mixture and 2 1/2 cups water.
  • Heat to boiling, cover and reduce heat to a simmer. Cook 14 minutes. Turn off the heat and let rest 5 minutes. Fluff with a fork and serve topped with toasted pine nuts.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 0 grams

GREEN RICE (ARROZ VERDE)



Green Rice (Arroz Verde) image

There are many ways to make arroz verde, but most have something in common: a brightness and depth from the addition of plenty of fresh green ingredients, such as chiles and herbs. This recipe toasts the rice in oil first, then seasons it with a purée of onion, poblano, jalapeños and herbs. For a more complex dish, replace the cooking water with chicken stock or vegetable stock, and serve it with a side of soupy black beans.

Provided by Tejal Rao

Categories     grains and rice, side dish

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 11

1 cup long-grain white rice, such as jasmine
1/4 cup olive oil
1/2 cup roughly chopped white onion (about half a small onion)
1/2 cup roughly chopped poblano pepper, stemmed and seeded (about half a large poblano)
1 jalapeño, stemmed, seeded and roughly chopped
2 cloves garlic, peeled
1/2 cup cilantro leaves
1/4 cup parsley leaves
1 teaspoon kosher salt, plus more to taste
1 1/4 cups chicken stock or water
1 lime, halved, to serve

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.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams

SHRIMP WITH SPICY GREEN RICE



Shrimp with Spicy Green Rice image

Taking a cue from the Venetian risi e bisi, a soupy rice-and-peas, this version with shrimp highlights sweet, crunchy sugar snap peas with Southeast Asian ingredients: the heat of chiles and ginger, the freshness of basil and cilantro, and the salty depth of fish sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15

1 clove garlic
3 tablespoons minced fresh ginger (from a 4-inch piece)
1 to 2 Thai chiles, or 1 small serrano chile, chopped
1 cup packed tender fresh basil leaves, plus more for serving
1 cup packed fresh cilantro, plus more leaves for serving
2 teaspoons fish sauce
1/2 teaspoon sugar
1/4 cup vegetable oil
1 large or 2 small leeks, thinly sliced and well washed (2 cups)
1/2 cup long-grain white rice
3 cups homemade or low-sodium store-bought chicken broth
1 pound large shrimp, peeled and deveined
4 ounces sugar snap peas, tough strings removed, trimmed and cut into 1-inch pieces (1 1/2 cups)
Kosher salt
Lime wedges, for serving (optional)

Steps:

  • Turn a food processor on; drop garlic through feed tube and process until finely chopped. Add 2 tablespoons ginger, chile, basil, cilantro, fish sauce, and sugar; process until finely chopped. Add 1 tablespoon oil and 3 tablespoons water; process to a fine paste. (You should have 2/3 cup.)
  • Heat remaining 3 tablespoons oil in a medium saucepan over mediumâ??high until shimmering. Add leek and remaining 1 tablespoon ginger; cook until leek is translucent, 3 to 4 minutes. Stir in rice and broth, along with 1 cup water. Bring to a boil, then reduce heat to mediumâ??low and simmer, covered, until rice is very soft, 17 to 18 minutes.
  • Add shrimp; simmer, stirring once or twice, until opaque, 1 to 2 minutes. Stir in peas and herb paste. Remove from heat; season with salt. Serve immediately, with more cilantro and basil and lime wedges.

RED RICE, GREEN RICE



Red Rice, Green Rice image

Can you tell I love rice? I can't say which one of these recipes I prefer-the spicy, tomatoey red rice or the poblano and herb flavors in the green rice variation. They are both full of flavor and complement countless dishes. Serve either one with Jalapeño-roast Pork (p. 269), and your favorite spicy black beans or grilled fish, chicken, or shrimp.

Yield makes 4 servings

Number Of Ingredients 21

3 tablespoons olive oil
1 small onion, chopped
4 garlic cloves
4 roma or 2 large tomatoes, halved
2 ancho chiles, toasted
1 teaspoon dried Mexican oregano
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 cups Chicken Stock (p. 206) or Vegetable Stock (p. 204)
2 cups medium- or long-grain rice
1 teaspoon salt
1 medium onion, chopped
2 poblano peppers, roasted, peeled, seeded, and chopped (see roasting technique, p. 122)
1 cup coarsely chopped cilantro
1/2 cup chopped scallions
2 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 cups Chicken Stock (p. 206) or Vegetable Stock (p. 204) (unsalted)
2 tablespoons olive oil
2 cups medium- or long-grain rice
1 teaspoon salt

Steps:

  • Preheat the oven to 450°F.
  • Toss 2 tablespoons olive oil with the onion, garlic, and tomatoes and spread on a baking sheet. Roast for 15 minutes, turning once, until the vegetables are charred and breaking down. Place the chiles in a small bowl and cover them with hot water. Soak for 15 minutes, then drain, stem, and seed. Scrape the charred vegetables into a food processor or blender with the chiles and spices and process with 1 cup of stock, until you have a liquidy paste. Heat the remaining tablespoon of oil in a 2-quart saucepan or deep skillet with a tight-fitting lid over medium-high heat, and add the rice. Cook, stirring briskly, for about 5 minutes, until the rice becomes opaque and is just starting to turn lightly golden. Add the chile paste and cook for about 2 minutes, then add the remaining stock and salt and bring to a boil. Lower the heat, cover, and cook for 15 minutes, then remove the pan from the heat and let it stand, covered, for another 5-10 minutes. Fluff the rice with a fork and serve.
  • Place the onion, peppers, cilantro, scallions, garlic, and cumin in a blender and puree with 1 or 2 cups of the stock. Heat the olive oil in a 2-quart saucepan or deep skillet with a tight-fitting lid over medium-high heat and add the rice. Cook, stirring briskly, for about 5 minutes, until the rice becomes opaque and is just starting to turn light golden. Stir in the puree and cook for 2-3 minutes, then add the salt and remaining stock. Bring the rice to a boil, cover, lower the heat, and cook for 15 minutes. Remove the pan from the heat, still covered, and let it sit for another 5 or 10 minutes. Fluff the rice with a fork and serve.

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