GREEN RICE (ARROZ VERDE)
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
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
ARROZ A LA MEXICANA
Provided by Rick Martinez
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
- Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.
ARROZ VERDE MEXICANO
Mexican Green Rice. For this recipe, I tested Morelos' rice from Mexico. Use regular long grain white rice if Morelos' is not available. From Better Homes and Gardens. Sometimes Spanish rice just doesn't cut it.
Provided by COOKGIRl
Categories Rice
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a blender combine the parsley, cilantro, white onion, water, chili pepper, lime juice, and garlic.
- Process until almost smooth. If necessary, stop blender and scrape down sides.
- In a large saute pan heat the olive oil on medium heat. Saute the rice for about 5 minutes or until golden brown.
- Heat up the broth and add to the rice along with the cilantro/parsley mixture.
- Cover pan and bring to a boil. Reduce heat to simmer and cook for approximately 20 minutes or unti rice is tender and liquid is absorded.
- Once cooking is complete, turn off heat, keep pan on heating element for 10-15 minutes to allow rice grains to firm up.
- Season with salt to taste.
Nutrition Facts : Calories 254.4, Fat 7.2, SaturatedFat 1, Sodium 7.8, Carbohydrate 43.1, Fiber 1.5, Sugar 1.6, Protein 4
FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO")
Provided by Marcela Valladolid
Time 36m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
- In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.
ARROZ VERDE (MEXICAN GREEN RICE)
Nice Mexican twist on boring old rice. If you can't find parboiled rice at your grocery store, long-grain rice may be substituted, but just won't be quite as yummy.
Provided by Melanie2590
Categories Long Grain Rice
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place the peppers, scallions, parsley, cilantro, garlic, and salt (if using chicken stock, reduce amount of salt to 1 tsp) in a food processor and process until smooth. Add a little water if needed.
- Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.
- Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.
- Add the chicken broth or water. Bring to a boil, then reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.
- Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.
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