MEXICAN GREEN RICE
Make and share this Mexican Green Rice recipe from Food.com.
Provided by Linorama
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in saucepan over medium heat.
- Cook& stir onion, garlic& chilis for 5-7 minutes.
- Add water, parsley, cumin, salt& pepper; bring to a simmer over medium-high heat.
- Stir in rice, cover, and cook at medium-low for 10-12 minutes.
- Stir in spinach and cilantro; cook on low until rice is tender (4-5 minutes.) Remove from heat, fluff rice, and let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 261.5, Fat 6.3, SaturatedFat 0.8, Sodium 315.8, Carbohydrate 46.7, Fiber 4.2, Sugar 1.4, Protein 5.2
VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS
I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.
Provided by donnam
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
- Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 55.5 g, Cholesterol 54.9 mg, Fat 22.8 g, Fiber 12 g, Protein 23.8 g, SaturatedFat 13.6 g, Sodium 3755.9 mg, Sugar 4.9 g
MEXICAN GREEN SPAGHETTI
Mexican grandma's secret green spaghetti recipe... too good not to share.
Provided by ENJERUDD
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.
- Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.
- Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 48.8 g, Cholesterol 38 mg, Fat 16.6 g, Fiber 3.2 g, Protein 13.4 g, SaturatedFat 10 g, Sodium 422.5 mg, Sugar 3.7 g
ARROZ VERDE (MEXICAN GREEN RICE)
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
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.
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.
MEXICAN GREEN RICE (VEGAN)
A colorful dish I had fun making, from a Mexican cookbook that I altered to my liking by using healthier vegan-friendly ingredients. I served it with steamed black beans and ate on tortillas with monterey jack cheese. Yummy!
Provided by the80srule
Categories Long Grain Rice
Time 50m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- De-vein poblanos, puree in a blender or food processor with 1/4 cup water, and strain.
- Soak the rice in boiling water for 15 minutes. Drain and rinse it in.
- cold water; drain very well.
- Sautee the rice in hot oil for a minute or so.
- Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened.
- Add the broth, cilantro, lime juice, and salt (to taste).
- When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.
ARROZ VERDE (MEXICAN GREEN RICE)
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
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
VEGETARIAN MEXICAN RICE
This flavored rice is a local favorite in San Antonio.
Provided by ginger
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
- Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.
Nutrition Facts : Calories 199 calories, Carbohydrate 33.8 g, Fat 5.6 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 809.4 mg, Sugar 2.9 g
MEXICAN GREEN RICE(VEGETARIAN)
Use the leftovers, if there are any, for filling summer vegetables, such as tomatoes, peppers, and squash. Add a little crumbled queso fresco or feta to the top and bake. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
Provided by Sharon123
Categories Long Grain Rice
Time 50m
Yield 3-4
Number Of Ingredients 12
Steps:
- Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt.
- Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes). Let stand for 5-10 minutes.
- Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork.
- Variation with Peas:.
- Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.
MEXICAN GREEN CHILE STEW
This is my great grandfather, Reverend Philip Worth's recipe. He was a great pastor and served his congregation very well and very loyally at Beautiful Savior Lutheran Church in Chicago for many, many years. I have cooked this many times - but it always tasted better when my great gramps made it! It's easy to make, but the flavor would never make you think that!
Provided by michelle15
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
- Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 7.4 g, Cholesterol 115.7 mg, Fat 33.4 g, Fiber 1.7 g, Protein 32.4 g, SaturatedFat 11.4 g, Sodium 537.4 mg, Sugar 4 g
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