Greenrice Recipes

GREEN RICE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 2 quart casserole dish.
• In a saucepan, combine water and rice, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and stir in the spinach, egg, evaporated milk, and cheese. Spoon into the prepared casserole dish.
• Bake for 30 minutes in the preheated oven, or until middle is set.

GREEN RICE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2-quart casserole dish combine soup, cheese sauce, rice, milk and broccoli; mix well.
• Bake in preheated oven for 1 hour, or until lightly browned.

GREEN RICE

Steps:

• In a blender, combine cilantro, parsley, onion, garlic, and 1 3/4 cups water. Season with salt and pepper and blend until smooth, 15 seconds.
• In a medium saucepan, heat oil over medium-high. Add rice and stir to coat. Add herb mixture and bring to a boil. Reduce to a simmer, cover, and cook until water is absorbed, about 15 minutes. Remove pan from heat and let sit, covered, 5 minutes. Add lime juice and fluff with a fork. Serve rice with lime wedges if desired.

GREEN RICE

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.

COLLARD GREEN RICE

Steps:

• Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
• Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
• Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

FLAVORFUL GREEN RICE

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.

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.

MOM'S GREEN RICE

Steps:

• In a skillet, saute onions in butter until tender. stir in the broth, rice, green pepper, parsley and pepper; bring to a boil. Remove from the heat; pour into a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes or until rice is tender. Top with cheese if desired; bake 3 minutes longer or until melted.

GREEN RICE (CHEESY BROCCOLI RICE)

Steps:

• In a saute pan, onion and celery in butter until soft.
• In large saucepan combine soup, Cheez Whiz, water and green chiles over medium heat.
• In large casserole dish, combine rice, broccoli, and soup mixture. Stir in onion and celery. Bake at 350°F for 30 minutes.

GREEN RICE

Steps:

• Purée chiles, onion, garlic, parsley, cilantro, and 1/2 cup broth in a blender until smooth as possible.
• Cook rice in oil in a 4-quart heavy saucepan over moderately high heat, stirring, until pale golden, about 2 minutes. Add purée and cook over moderate heat, stirring, until liquid is evaporated, 2 to 4 minutes. Add salt and remaining 2 1/4 cups broth, then simmer, uncovered until steam holes appear in rice, 10 to 12 minutes.
• Cover pan and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork.