Green Rice With Tomatoes Eggs And Almonds Recipes

POACHED EGGS IN MOLE WITH CREAMY GREEN RICE

Steps:

• Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the chicken stock, tomatoes, chipotle puree, the chile powders, cinnamon, allspice and cloves. Bring to a boil and cook for 10 minutes. Next, add the mangoes, raisins, corn tortillas, molasses, honey, maple syrup and almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper. Preheat the oven to 350 degrees F. Pour the mole into a medium, high-sided saute pan and bring to a simmer. Crack the eggs one a time into a ramekin and carefully slip into the mole. Sprinkle the tops of the eggs with salt and pepper. Transfer the pan to the oven and cook until the whites are just set and the yolks are still jiggly, about 12 minutes. Spoon some of the Creamy Green Rice into a shallow bowl and make an indention in the center. Put the egg in the center and spoon some of the mole over the egg. Sprinkle with the cheeses and garnish with cilantro leaves.
• Place the heavy cream in a small saucepan over high heat and bring to boil. Reduce the heat to medium and simmer until reduced by half. While the cream is reducing, bring 2 3/4 cups water to a boil in a medium saucepan over high heat. Stir in the rice and season with salt. Bring to a boil again, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes. Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Return the rice to the stove over medium heat, add the reduced cream and season with salt and pepper. Stir in the cilantro, green onions and poblanos.

GREEN RICE WITH TOMATOES, EGGS, AND ALMONDS

Steps:

• Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired-you want the sauce to be well seasoned.
• Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again.
• Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.

GREEN RICE

Steps:

• In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.
• Blend until smooth.
• In medium saucepan heat olive oil over medium heat. Saute onion until soft, about 2 to 3 minutes. Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes.
• Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.

TOMATO AND EGG WITH RICE

Steps:

• Heat 2 teaspoons of the neutral oil in a large nonstick skillet over medium-high heat until starting to shimmer. Add the ginger and scallion whites and cook, stirring, until the scallion is slightly golden brown, about 30 seconds. Add the tomatoes and cook in an even layer for 1 minute. Lower the heat to medium. Add the Shaoxing wine, sugar, white pepper and 1/2 teaspoon salt. Stir to combine and simmer for 5 minutes. Using the back of a wooden spoon or rubber spatula, mash the big pieces of tomatoes until broken down. Continue to simmer until the mixture resembles a chunky tomato sauce, 5 to 10 minutes.
• Mix the cornstarch with 2 teaspoons cold water in a small bowl until well combined. Drizzle into the tomato mixture and stir to fully incorporate. Simmer until the sauce thickens, about 2 minutes, then transfer to a medium heatproof bowl. Set aside.
• Wipe the skillet clean and add the remaining 1 teaspoon oil over medium-low heat. Add the eggs and sprinkle in 1/2 teaspoon salt. When the eggs are just starting to set to set, continue to cook, stirring with a rubber spatula to make big curds and folds, until the eggs are almost soft scrambled, 1 to 2 minutes. Gently pour the tomato mixture back into the skillet. Carefully fold into the eggs to combine. Remove from the heat and drizzle with the sesame oil. Divide among 4 shallow bowls along with the rice. Garnish with the scallion greens. Enjoy while warm.

GREEN TOMATO RICE RECIPE - (5/5)

Steps:

• Note: To peel the green tomatoes, drop into boiling water for 3 minutes and then use a vegetable peeler. 1. In a medium saucepan, saute the bacon over medium heat until crisp; remove to paper towels to drain. 2. In 1 tablespoon of the bacon drippings, saute green onion whitess for 1 minute. Add green tomatoes and saute for 1 minute longer. Add garlic and jalapeno pepper; saute for another 30 seconds. 3. Add the chicken broth, rice, thyme, pepper, and Tabasco sauce. Bring to a boil. Stir, reduce heat to low, cover, and simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed. 4. Stir in Parmesan cheese just before serving, if desired. Sprinkle with the cooked bacon and green onions. Serves 4.

DAMI-YEH GOJEH NOKHOD FARANGI (TOMATO-EGG RICE)

Steps:

• Cut the tomatoes in half through their equators and scoop out the seeds with a spoon or your fingers as best as you can without getting obsessive about it. Discard the seeds and cut the tomatoes into 1/2-inch pieces, discarding the stem and core.
• In a medium or large saucepan with a lid, heat the oil over medium-high, add the onion and cook, stirring occasionally, until golden and browning slightly around the edges, about 6 minutes. Reduce the heat to medium-low, add the garlic and 1/2 teaspoon salt and cook, stirring frequently, until fragrant, about 2 minutes. Add the turmeric and pepper and stir until fragrant, about 30 seconds. Add the tomato paste and stir to cook off the raw taste and brighten the color, taking care not to burn the paste, about 1 minute. Add the tomatoes and 1 teaspoon salt. Stir and cook until the tomatoes start to soften and just begin to release their juices, about 3 minutes. Add the peas, rice and cinnamon, stir and cook for 1 minute.
• Raise the heat to high and add the butter, 2 1/2 teaspoons salt and 2 cups water. Stir and bring to a boil. With a spoon, gently place the eggs on top of the rice, spaced out evenly along the outer edges of the saucepan. They will sink a little bit. Cover, reduce the heat to low and cook just until the liquid has been absorbed, about 12 minutes. If you don't have a glass lid, it's OK to quickly lift the lid to check the liquid absorption.
• Remove the lid and wrap it with a clean thin kitchen towel. Secure the towel by tying it in a knot or tucking it into the lid's handle. Place the lid firmly back on the pot so that the towel can catch condensation, and allow the rice to continue steaming over low heat until it is cooked through, about 15 minutes more.
• Fill a small bowl with ice water. With a spoon, transfer the eggs to the ice water and let stand until cool enough to peel, about 1 minute.
• Peel the eggs, slice in half, season with salt and pepper and drizzle with a little olive oil. Serve with the rice, garnished with mint and scallion if you like.