Best Rice Verde Recipes

GREEN RICE (ARROZ VERDE)

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.

GREEN POBLANO RICE (ARROZ VERDE AL POBLANO)

Steps:

• The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
• The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
• Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it's ready to serve.
• Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
• Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.

ARROZ CON POLLO WITH SALSA VERDE (RICE AND CHICKEN CASSEROLE)

Steps:

• Preheat oven to 350°F.
• Mix spice paste in a small bowl.
• Wash Chicken, pat dry.
• Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
• In a dutch oven heat remaining Oil over medium heat.
• Fry Chorizo'til crisp, remove, dry on paper towel.
• Add Chicken, skin side down, brown well on all sides.
• Remove, drain on paper towel.
• Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
• Remove bay leaves.
• Stir in Rice, coat well with sofrito.
• Add Tomatoes and Stock.
• Season with salt and pepper.
• Place Chorizo and Chicken on top of rice mixture.
• Bring to a boil, simmer 5 minutes.
• Cover pot, transfer to oven.
• Bake 20 minutes'til rice is done and has absorbed the liquid.
• ---SalsaVerde---.
• Puree all salsa ingredients'til smooth.
• Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.

JAGACIDA (JAG) - BEANS AND RICE FROM CAPE VERDE

Steps:

• Cut up onions in a 2 quart pan and simmer until golden brown in oil.
• Add 6 cups of water to onions, paprika, and bay leaves. Season with salt and pepper totaste.
• Bring to a boil and add 3 cups of rice. Lower heat, add beans (), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked.
• Turn off stove and let stand.

ARROZ VERDE (GREEN RICE WITH CILANTRO)

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.
• Heat 1 tablespoon oil in a medium saucepan over medium heat; cook onion and garlic until soft and translucent, about 5 minutes.
• Combine poblano peppers, onion, garlic, water, cilantro, and lime juice in a blender; blend until smooth.
• Heat remaining 1 tablespoon oil in a medium saucepan. Cook and stir rice, stirring frequently, until transparent, 2 to 3 minutes. Add poblano mixture and bring to a boil. Stir in chicken bouillon. Reduce heat to low, cover, and cook until rice has absorbed all liquid and is soft, about 20 minutes.
• Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.

ARROZ VERDE (MEXICAN GREEN RICE)

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.

ROAST CHICKEN WITH RICE AND SALSA VERDE

Steps:

• Preheat the oven to 450 degrees F.
• Cut the carrots on the bias into 2-inch-long pieces, halving lengthwise any that are thicker than 1/2 inch in diameter. Toss the carrots, onions and 5 of the garlic cloves with 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated, then spread on a rimmed baking sheet.
• Using kitchen shears, cut along each side of the chicken's backbone, removing the backbone completely, then discard or save for another use (such as making broth).
• Turn the chicken over, breast-side up. Using both hands, press down on the breasts to flatten the chicken. Rub all sides with 1 tablespoon of the olive oil and sprinkle 1 1/2 teaspoons salt and a few good grinds pepper. Place the chicken breast-side up on top of the vegetables in the center of the baking sheet.
• Bake until the chicken is golden brown and the thigh registers about 150 degrees F on an instant-read thermometer, about 40 minutes. Increase the oven temperature to 500 degrees F and continue to cook until the chicken skin is deep golden brown and the thigh registers 165 degrees F on the thermometer, 10 to 15 minutes more. Transfer the chicken to a cutting board to rest.
• Meanwhile, bring 2 cups water and 3/4 teaspoon salt to a boil in a medium saucepan over high heat. Add the rice, stir to combine and return to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and has absorbed all the water, about 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Cover and set aside until ready to serve.
• While the rice and chicken are cooking, finely grate the zest from half the lemon. Cut the lemon in half crosswise; juice half and cut the other half into wedges for serving. Place the lemon zest and juice, cilantro, parsley, remaining garlic clove, 1/2 teaspoon salt and a few grinds black pepper in a food processor. Pulse until finely chopped. Drizzle in the remaining 1/3 cup olive oil while pulsing to combine. Season the salsa verde with salt and pepper.
• Place the rice on one side of a serving platter and the roasted vegetables on the other. Top with the chicken. Drizzle the chicken and rice with any of the juices that remain in the pan. Serve with the salsa verde and lemon wedges.

GREEN RICE (ARROZ VERDE)

Steps:

• Heat oil in a medium saucepan and cook rice, stirring frequently, until transparent, 2 to 3 minutes.
• Combine water, cilantro, and salt in a blender; blend until smooth and cilantro is chopped very finely. Pour over rice and increase heat to high. Bring to a boil and cook for 3 minutes. Reduce heat to medium-low, cover, and cook until rice has absorbed all the liquid and is soft, about 20 minutes.
• Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.

CHICKEN AND RICE WITH LEEKS AND SALSA VERDE

Steps:

• Season chicken with salt and pepper. Melt 2 Tbsp. butter in a large high-sided skillet over medium-high heat. Add leeks and half of lemon zest, season with salt and pepper, and mix to coat leeks in butter. Reduce heat to medium-low, cover, and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes. Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits. Tuck short sides of each chicken thigh underneath so they are touching and nestle seam side down into rice mixture. Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 20 minutes. Remove from heat. Cut remaining 1 Tbsp. butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
• Meanwhile, pulse anchovy, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped. Add herbs; process until a paste forms. With motor running, gradually stream in oil until loosened to a thick sauce. Add half of lemon juice; season salsa verde with salt.
• Drizzle remaining lemon juice over chicken and rice. Serve with salsa verde.

CANJA (CAPE VERDE ISLANDS) RICH CHICKEN & RICE SOUP

Steps:

• Saute onions in oil. Next add chicken pieces, boullion cubes and saute a few minutes more.
• Add 3 cups of water to the pan and bring to a boil.
• Simmer 30 to 35 minutes, until rice is cooked. Add water to adjust to desired consistency.

PRESSURE-COOKED SALSA VERDE PORK AND RICE

Steps:

• Place pork cubes in a medium bowl. Add oregano, cumin, salt, coriander, and pepper and toss to coat meat evenly.
• Rinse rice with cold water through a fine mesh strainer and drain.
• Add 1 teaspoon oil to an oven-safe bowl that will fit inside your pressure cooker. Place rice and salt in the bowl. Add 1 3/4 cups plus 1 tablespoon water and set aside.
• Heat 2 tablespoons oil in a 6-quart electric pressure cooker using the Saute mode on high heat. Cook pork in batches until lightly browned, 5 to 6 minutes per batch. Turn cooker off. Add salsa verde and stir to combine evenly.
• Place a tall trivet inside the pressure cooker for the rice to sit on top of the pork. Place the bowl of uncooked rice on the trivet. Lock the lid and set the valve to 'Seal.' Select high pressure according to manufacturer's instructions; set timer for 24 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Unlock and remove the lid. Remove the bowl of rice using oven mitts. Let cool slightly and stir in cilantro and lime juice.
• Set the pressure cooker to Saute mode on medium heat. Cook until sauce is thickened, if desired, 8 to 10 minutes. Divide rice between 6 storage containers; spoon the pork and sauce on top. Refrigerate until ready to eat.

ARROZ VERDE (GREEN RICE)

Steps:

• Put the cilantro, spinach and chicken stock in a blender and blend until finely pureed.
• Add the milk and salt and blend just until everything is blended.
• Set aside.
• In a 3 qt saucepan with a good lid, heat the olive oil and butter.
• When the butter is melted, add the rice and saute until it just begins to brown (3 minutes).
• Add the onion and garlic and cook another minute, stirring.
• Add the contents of the blender, stir well, bring the mixture to a boil, then put the lid on and turn the heat to low.
• Allow to cook at least 20 minutes.
• Stir the rice very carefully with a fork, then cover and let it cook another 5 minutes.
• Turn off the heat and let the rice steam, covered, for about 10 minutes before serving.

GREEN RICE (ARROZ VERDE)

Steps:

• To make the rice: Heat the oil over medium-high heat in a large saucepan with a heavy bottom or small Dutch oven. Add the rice and the salt and stir to coat. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of 2 fingers (about 1-inch). Bring to a rapid boil, and boil-without stirring!-until the water level reaches the level of the rice. Stir the rice once and reduce the heat to low. Cover and cook 20 minutes.
• Meanwhile, make the spinach mix: Heat the olive oil in a large skillet over medium-low heat. Add the garlic, stirring so it doesn't stick, and cook until fragrant. Stir in the spinach and season with salt and pepper, to taste. Raise the heat to medium-high and cook until the spinach is just heated through. Don't overcook or the spinach will discolor.
• Once the rice has finished cooking, fold the spinach into the pot. Fluff the rice so that the spinach is evenly distributed. Taste and season with additional salt and pepper if necessary. If you like, add a couple of drizzles of olive oil to give the rice a little gloss.

ARROZ VERDE (MEXICAN GREEN RICE)

Steps:

• Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
• To pot add broth, peppers, onions, cumin, salt, pepper.
• Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
• Stir in cilantro and garnish with chopped green onions.
• NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.

SALSA VERDE CHICKEN AND RICE TORTILLA SOUP

Steps:

• Measure water into a pot and bring to a boil over medium-high heat. Add chicken, Knorr® Fiesta SidesTM - Mexican Rice, red bell pepper, and salsa verde. Reduce to a low and simmer until the rice is fully cooked, about 10 minutes. Stir in lime juice, continue to simmer for another 2 minutes.
• Serve in bowls topped with crushed tortilla chips.

ARROZ CON CHILE VERDE (GREEN CHILE RICE)

Steps:

• Bring broth to boil in medium saucepan.
• Add rice to water and stir. Remove water from heat, cover and let stand for 3 minutes.
• Add all remaining ingredients to rice and place in a 2-quart, greased, casserole dish.
• Bake at 350 degrees for 20 minutes.

CHICKEN AND RICE CHILE VERDE

Steps:

• Dissolve bouillon in 1 1/4 cups hot water; set aside. Heat large frying pan over high heat. Lightly coat inside of pan with cooking spray. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
• Add onion and garlic to same pan; saute 30 seconds. Mix in rice, chiles, oregano and bouillon. Arrange chicken, in single layer, over top. Bring mixture to a boil, reduce heat to low and cover. Simmer 25 minutes.
• Sprinkle peas over chicken. Cover and cook 5 minutes longer, or until liquid is absorbed. Remove from heat; let stand covered 10 minutes. Serve with cheese.

SALSA VERDE CHICKEN AND CAULIFLOWER RICE

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.

SEARED RIB EYE, SALSA VERDE, DIRTY RICE

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.

RICE CHILE VERDE

Steps:

• Cook 1 cup dry rice which makes 3 cups cooked rice.
• Preheat oven to 350.
• Combine sour cream, chiles and salt in a bowl.
• Layer ingredients in a loaf pan. Or if doubling or tripling the recipe for a crowd layer in a removable crock from a crock pot that can be baked in the oven.
• Layer as follows: a third of the rice, half of the sour cream mixture, half of the cheeses, a third of the rice, remaining half of the sour cream mixture, remaining half of the cheeses, remaining third of the rice, sprinkle top with extra jack cheese.
• Loaf pan bakes at 350 for 25 min until bubbly.
• Crock bakes approx 60-90 min until bubbly then can be in crockpot on low or warm for hours.