Best Green Rice Iii Recipes

FLAVORFUL GREEN RICE

Flavorful Green Rice image

Green onions and parsley give this rice its name, but the appealing flavor is what makes it memorable.-Karin Bailey, Golden, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup chopped green onion
1 cup minced fresh parsley
4-1/2 teaspoons olive oil
4-1/2 teaspoons butter
1-1/2 cups uncooked long grain rice
3 cups chicken broth
1/8 teaspoon cayenne pepper
1 bay leaf

Steps:

In a large saucepan, saute onions and parsley in oil and butter for 1 minute or until tender. Add rice; cook over medium heat until rice is coated with oil and translucent, about 3 minutes. Stir in the broth, cayenne and bay leaf. Bring to a boil., Reduce heat; cover tightly and simmer for 18-20 minutes or until liquid is absorbed and rice is tender. Discard bay leaf.

Nutrition Facts : Calories 240 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 505mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

GREEN RICE WITH POBLANO CHILES

Green Rice with Poblano Chiles image

Mexican green rice (arroz verde) is cooked in chicken broth with poblano chiles, onion and rice. The poblano chile gives it the rich green color and it tastes simply delicious.

Provided by Josefina Pérez

Categories Side Dish Rice Side Dish Recipes

Time 1h13m

Yield 4

Number Of Ingredients 8

Ingredients

5 poblano peppers, halved and seeded
3 ½ cups chicken broth, divided
½ small onion
1 clove garlic
2 tablespoons vegetable oil
1 ½ cups uncooked white rice
1 sprig fresh epazote leaves
salt to taste

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.
Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.
Slice remaining poblano chile and serve as a garnish with the rice.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 62.5 g, Cholesterol 4.4 mg, Fat 8.1 g, Fiber 4.3 g, Protein 7.5 g, SaturatedFat 1.2 g, Sodium 895.1 mg, Sugar 3.2 g

RICE COOKER GREEN RICE

Rice Cooker Green Rice image

This recipe is adapted from Ingrid Hoffmann's Green Rice recipe (foodnetwork.com) so that it will work in a rice cooker. It has great flavor with just the right amount of heat. I now use this recipe instead of the standard red rice with Mexican dishes. It is great as a side dish with almost any Mexican food. The hub and I have even put left over rice in lightly-fried tortillas to make rice tacos that were out of this world. Note - I use sushi grade rice almost exclusively in my cooking becuase I love the stickier texture. Accordingly, I have not tried making the recipe with standard or brown rice. You may need to adjust the amount of chicken stock, especially if using brown rice. This recipe is very easy to double or triple when feeding a crowd. It is also a tried and true pot-luck pleaser!

Provided by Comfort Cookin

Categories White Rice

Time 30m

Yield 2-3 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups chicken stock
2 poblano chiles
3 garlic cloves
1 cup cilantro
1 teaspoon kosher salt
1 tablespoon vegetable oil
1 medium yellow onion, finely diced
1 cup white rice
black pepper
4 scallions, sliced (optional)

Steps:

Cut chiles into large pieces. Remove seeds and veins for a milder rice, or leave them in for a much spicier rice. I usually remove seeds but leave veins.
In a blender, combine chile pieces, 1/2 cup chicken stock, garlic cloves, cilantro leaves and salt. Blend until smooth. Add more chicken stock if necessary for easier blending.
Meanwhile, heat oil in a small skillet over medium heat. Saute onion until soft. Add rice and stir for another minute.
Pour rice/onion mixture into rice cooker. Add chile puree and remainder of chicken stock. Give a quick stir and set rice cooker to the cook setting.
When cooker cycle ends, fluff rice. Some rice may be crusty on the bottom of the cooker pan - this is the tastiest stuff. The rice may need to steam a few extra minutes on the warm cycle until it reaches your desired consistency.
Season to taste with salt and pepper and lime juice if desired. You can also garnish with sliced green onion.