Red Rice Green Rice Recipes

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GREEN RICE (ARROZ VERDE)



Green Rice (Arroz Verde) image

There are many ways to make arroz verde, but most have something in common: a brightness and depth from the addition of plenty of fresh green ingredients, such as chiles and herbs. This recipe toasts the rice in oil first, then seasons it with a purée of onion, poblano, jalapeños and herbs. For a more complex dish, replace the cooking water with chicken stock or vegetable stock, and serve it with a side of soupy black beans.

Provided by Tejal Rao

Categories     grains and rice, side dish

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 11

1 cup long-grain white rice, such as jasmine
1/4 cup olive oil
1/2 cup roughly chopped white onion (about half a small onion)
1/2 cup roughly chopped poblano pepper, stemmed and seeded (about half a large poblano)
1 jalapeño, stemmed, seeded and roughly chopped
2 cloves garlic, peeled
1/2 cup cilantro leaves
1/4 cup parsley leaves
1 teaspoon kosher salt, plus more to taste
1 1/4 cups chicken stock or water
1 lime, halved, to serve

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.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams

RED RICE, GREEN RICE



Red Rice, Green Rice image

Can you tell I love rice? I can't say which one of these recipes I prefer-the spicy, tomatoey red rice or the poblano and herb flavors in the green rice variation. They are both full of flavor and complement countless dishes. Serve either one with Jalapeño-roast Pork (p. 269), and your favorite spicy black beans or grilled fish, chicken, or shrimp.

Yield makes 4 servings

Number Of Ingredients 21

3 tablespoons olive oil
1 small onion, chopped
4 garlic cloves
4 roma or 2 large tomatoes, halved
2 ancho chiles, toasted
1 teaspoon dried Mexican oregano
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 cups Chicken Stock (p. 206) or Vegetable Stock (p. 204)
2 cups medium- or long-grain rice
1 teaspoon salt
1 medium onion, chopped
2 poblano peppers, roasted, peeled, seeded, and chopped (see roasting technique, p. 122)
1 cup coarsely chopped cilantro
1/2 cup chopped scallions
2 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 cups Chicken Stock (p. 206) or Vegetable Stock (p. 204) (unsalted)
2 tablespoons olive oil
2 cups medium- or long-grain rice
1 teaspoon salt

Steps:

  • Preheat the oven to 450°F.
  • Toss 2 tablespoons olive oil with the onion, garlic, and tomatoes and spread on a baking sheet. Roast for 15 minutes, turning once, until the vegetables are charred and breaking down. Place the chiles in a small bowl and cover them with hot water. Soak for 15 minutes, then drain, stem, and seed. Scrape the charred vegetables into a food processor or blender with the chiles and spices and process with 1 cup of stock, until you have a liquidy paste. Heat the remaining tablespoon of oil in a 2-quart saucepan or deep skillet with a tight-fitting lid over medium-high heat, and add the rice. Cook, stirring briskly, for about 5 minutes, until the rice becomes opaque and is just starting to turn lightly golden. Add the chile paste and cook for about 2 minutes, then add the remaining stock and salt and bring to a boil. Lower the heat, cover, and cook for 15 minutes, then remove the pan from the heat and let it stand, covered, for another 5-10 minutes. Fluff the rice with a fork and serve.
  • Place the onion, peppers, cilantro, scallions, garlic, and cumin in a blender and puree with 1 or 2 cups of the stock. Heat the olive oil in a 2-quart saucepan or deep skillet with a tight-fitting lid over medium-high heat and add the rice. Cook, stirring briskly, for about 5 minutes, until the rice becomes opaque and is just starting to turn light golden. Stir in the puree and cook for 2-3 minutes, then add the salt and remaining stock. Bring the rice to a boil, cover, lower the heat, and cook for 15 minutes. Remove the pan from the heat, still covered, and let it sit for another 5 or 10 minutes. Fluff the rice with a fork and serve.

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