Arroz Con Chile Verde Green Chile Rice Recipes

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ARROZ VERDE (GREEN RICE WITH CILANTRO)



Arroz Verde (Green Rice with Cilantro) image

The green color of the rice comes from poblano chiles and cilantro. Arroz verde is a popular Mexican side dish that goes well with fish tacos, grilled chicken, or fahitas.

Provided by GabrielPadilla

Categories     Side Dish     Rice Side Dish Recipes

Time 1h17m

Yield 4

Number Of Ingredients 9

2 poblano peppers, halved and seeded
2 tablespoons vegetable oil, divided
½ onion, chopped
1 clove garlic, minced
2 cups water
15 sprigs cilantro, chopped
½ lime, juiced
1 cup uncooked white rice
1 tablespoon chicken bouillon granules

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.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 42.7 g, Fat 7.4 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 41.2 mg, Sugar 2.2 g

GREEN RICE (ARROZ VERDE)



Green Rice (Arroz Verde) image

Green rice (arroz verde) is one of my favorite side dishes. You can add chiles and other spices but my favorite is the plain version just with cilantro. I cook the rice in water but you can also use chicken broth.

Provided by gem

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 tablespoon vegetable oil
1 cup uncooked white rice
2 cups water
1 bunch fresh cilantro
1 teaspoon salt

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.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 39.2 g, Fat 3.8 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 591.9 mg, Sugar 0.4 g

ARROZ VERDE (MEXICAN GREEN RICE)



Arroz Verde (Mexican Green Rice) image

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

3 1/2 cups chicken broth or 3 1/2 cups water
2 coarsley chopped poblano peppers, stems and seeds removed
1 coarsley chopped jalapeno, stem and seeds removed
2 chopped scallions or 2 green onions
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
3 tablespoons vegetable oil
3 garlic cloves, peeled, chopped
2 cups parboiled rice or 2 cups brown rice, uncooked
1 lime, juice of

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.

ARROZ VERDE (GREEN RICE)



Arroz Verde (Green Rice) image

Rich and refined, arroz verde is one of the most popular dishes I present to cooking classes.

Provided by James Peyton

Categories     Side dishes

Yield six to eight.

Number Of Ingredients 10

1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt chicken broth
1-1/4 cups milk
1 tsp. kosher salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced

Steps:

  • Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
  • In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.
  • Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

Nutrition Facts : ServingSize six to eight., Calories 210 kcal, Fat 70 kcal, SaturatedFat 4 g, TransFat 8 g, Carbohydrate 30 g, Fiber 1 g, Protein 4 g, Cholesterol 15 mg, Sodium 320 mg, UnsaturatedFat 4 g

ARROZ VERDE (GREEN RICE)



Arroz Verde (Green Rice) image

This is an authentic Mexican rice dish from Jim Peyton, and despite it's somewhat odd sounding ingredients, it is fantastic!!! Great with any meat dish. I sometimes make this for myself for dinner, with nothing but the rice and a glass of white wine to enjoy with it. Leftovers heat up well, too.

Provided by P48422

Categories     Grains

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup tightly packed fresh cilantro stem (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1 1/2 oz.)
1 1/4 cups chicken stock (low salt, please)
1 1/4 cups milk
1 teaspoon salt
1 tablespoon olive oil
3 tablespoons unsalted butter
1 1/2 cups long grain rice
1/4 cup finely minced onion
1 garlic clove, minced

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.

Nutrition Facts : Calories 442.5, Fat 16.2, SaturatedFat 8.1, Cholesterol 35.8, Sodium 738.1, Carbohydrate 63.2, Fiber 1.3, Sugar 1.8, Protein 9.8

ARROZ CON CHILE VERDE (GREEN CHILE RICE)



Arroz Con Chile Verde (Green Chile Rice) image

Make and share this Arroz Con Chile Verde (Green Chile Rice) recipe from Food.com.

Provided by Sandy in Oklahoma

Categories     Rice

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup chicken broth (water can be used)
1 cup monterey jack cheese, cubed
1 cup instant rice
2 cups sour cream
1 teaspoon salt
1 (4 ounce) can chopped green chilies
1/4 teaspoon garlic powder

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.

Nutrition Facts : Calories 292.9, Fat 21.2, SaturatedFat 12.5, Cholesterol 56.6, Sodium 677.3, Carbohydrate 17.4, Fiber 0.6, Sugar 3.9, Protein 8.7

CHILE & CHEESE RICE



Chile & Cheese Rice image

This is a versatile recipe...you can serve it as a side dish or add a vegetable and salad and call it dinner!

Provided by Hey Jude

Categories     Long Grain Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups water
1/2 teaspoon salt
1 cup long-grain white rice
1 (4 ounce) can whole green chilies, drained,seeded and diced
1 (2 ounce) jar diced pimentos, drained
1 cup sour cream
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese (8 oz. total)

Steps:

  • Place water and salt in a 2-quart pan and bring to a boil over high heat.
  • Add rice and cover.
  • When water resumes a full rolling boil, reduce heat and simmer until rice is aldente and all liquid is absorbed, about 20 minutes.
  • Stir in chiles, pimentos, sour cream, jack cheese and 1/2 C.
  • of the cheddar cheese.
  • Pour rice mixture into a greased, shallow 1 1/2-quart casserole and sprinkle with remaining 1/2 C.
  • cheddar cheese.
  • Bake, uncovered, in a 350° oven for 30 minutes.

Nutrition Facts : Calories 525.7, Fat 30.4, SaturatedFat 18.9, Cholesterol 80.1, Sodium 656.7, Carbohydrate 43.4, Fiber 1.3, Sugar 2.3, Protein 19.8

GREEN POBLANO RICE (ARROZ VERDE AL POBLANO)



Green Poblano Rice (Arroz Verde al Poblano) image

Provided by Rick Bayless

Categories     Pepper     Rice     Side     Vegetarian     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 2/3 cups chicken broth or water
2 fresh poblano chiles, stems and seeds removed, and roughly chopped
12 sprigs cilantro, plus extra for garnish
Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
1 tablespoon vegetable or olive oil
1 cup rice, preferably medium grain
1 small white onion, cut into 1/4-inch dice
5 garlic cloves, peeled and finely chopped

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.

HATCH ARROZ VERDE (GREEN RICE)



Hatch Arroz Verde (Green Rice) image

Provided by admin

Time 35m

Yield 12

Number Of Ingredients 10

2 cups long grain white rice
1 can (15 ounce) Hatch Green Chile Enchilada Sauce
3 cups water
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 cup finely chopped cilantro leaves
1/2 cup finely chopped parsley leaves
Cilantro leaves for garnish

Steps:

  • In a medium size sauce pan, add olive oil and rice.
  • Bring heat to a medium high.
  • Add salt, cumin, and garlic powder. MIix well.
  • Heat for about 2 minutes, mixing constantly do not over heat.
  • Add enchilada sauce, water, cilantro and parsley. Mix again until combined.
  • Bring to a boil then cover pan with lid. Reduce heat to simmer.
  • Cook for 20-25 minutes or until rice is tender.
  • Garnish with cilantro leaves and serve. Enjoy!

ARROZ VERDE (MEXICAN GREEN RICE)



Arroz Verde (Mexican Green Rice) image

Original recipes comes from The Complete Book of Mexican Cooking, however I've made some adjustments (of course)! I prefer the roasted chiles but fresh chopped chiles can be used. If a smooth texture rice is preferred see note at bottom of instructions.

Provided by Galley Wench

Categories     Mexican

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup poblano chiles (fresh or roasted) or 1 cup bell pepper, minced (fresh or roasted)
2 cups rice
2 tablespoons olive oil
1 large sweet onion, finely minced
1 garlic clove, crushed
4 cups vegetable broth (or chicken broth)
1 teaspoon cumin
salt
fresh ground pepper
1/4 cup fresh cilantro, chopped
1/4 cup chopped green onion

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.

Nutrition Facts : Calories 297.8, Fat 5, SaturatedFat 0.7, Sodium 4.9, Carbohydrate 57.1, Fiber 1.8, Sugar 2.5, Protein 5.2

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