Mexican Green Rice Recipes

Steps:

• Heat oil in saucepan over medium heat.
• Cook& stir onion, garlic& chilis for 5-7 minutes.
• Add water, parsley, cumin, salt& pepper; bring to a simmer over medium-high heat.
• Stir in rice, cover, and cook at medium-low for 10-12 minutes.
• Stir in spinach and cilantro; cook on low until rice is tender (4-5 minutes.) Remove from heat, fluff rice, and let stand for 5-10 minutes before serving.

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.

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.

Steps:

• In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.

Steps:

• De-vein poblanos, puree in a blender or food processor with 1/4 cup water, and strain.
• Soak the rice in boiling water for 15 minutes. Drain and rinse it in.
• cold water; drain very well.
• Sautee the rice in hot oil for a minute or so.
• Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened.
• Add the broth, cilantro, lime juice, and salt (to taste).
• When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.

Steps:

• Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt.
• Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes). Let stand for 5-10 minutes.
• Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork.
• Variation with Peas:.
• Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.

Steps:

• Set rice cooker to Quick Cook or regular/Brown Rice cycle.
• Place the butter in the rice bowl.
• When melted, add the onion.
• Cook stirring, until onion is softened and translucent, about 5 minutes.
• Add rice, water, salt and cilantro to the rice cooker bowl.
• Stir to combine.
• Close the cover and reset for the regular/Brown Rice cycle, or allow the regular/Brown Rice cycle to complete.
• When the machine switches over to the Keep Warm cycle, let the rice steam for 15 minutes.
• Fluff rice with wooden or plastic rice paddle, or wooden spoon.
• This rice will hold on Keep Warm for up to 1 hour.
• Serve hot.

Steps:

• Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
• Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.