Rice Chile Verde Recipes

Steps:

• Dissolve bouillon in 1 1/4 cups hot water; set aside. Heat large frying pan over high heat. Lightly coat inside of pan with cooking spray. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
• Add onion and garlic to same pan; saute 30 seconds. Mix in rice, chiles, oregano and bouillon. Arrange chicken, in single layer, over top. Bring mixture to a boil, reduce heat to low and cover. Simmer 25 minutes.
• Sprinkle peas over chicken. Cover and cook 5 minutes longer, or until liquid is absorbed. Remove from heat; let stand covered 10 minutes. Serve with cheese.

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.

Steps:

• Cook 1 cup dry rice which makes 3 cups cooked rice.
• Preheat oven to 350.
• Combine sour cream, chiles and salt in a bowl.
• Layer ingredients in a loaf pan. Or if doubling or tripling the recipe for a crowd layer in a removable crock from a crock pot that can be baked in the oven.
• Layer as follows: a third of the rice, half of the sour cream mixture, half of the cheeses, a third of the rice, remaining half of the sour cream mixture, remaining half of the cheeses, remaining third of the rice, sprinkle top with extra jack cheese.
• Loaf pan bakes at 350 for 25 min until bubbly.
• Crock bakes approx 60-90 min until bubbly then can be in crockpot on low or warm for hours.

Steps:

• Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,.
• Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges.
• Toss in remaining ingredients EXCEPT LIQUID and saute for one minute.
• Add water/broth, stir and cover tightly.
• Reduce heat to medium-low and cook for 20 minutes. Lift lid and check to ensure rice is thoroughly cooked. If not, recover, turn off heat and let pan remain covered on warm burner for a few minutes. Fluff with fork and remove from heat when rice is tender.

Steps:

• Roast chiles under a broiler, turning every 5 minutes or so, until blackened on all sides.
• Put the chiles into a paper bag or covered bowl and let them steam for a couple of minutes.
• Peel the skin off of the chiles, remove the seeds, and cut them into 1" square strips. Finely chop the Jalapeño.
• [Optional] Cut the tomatillos in half and dry roast them in a skillet until they start to pick up some dark spots (about 5 min).
• Coat Pork in flour, salt and pepper. Brown and set aside.
• Add onions and garlic to pan, cook until onions are golden brown.
• Add chiles, tomatillos, and tomatoes. Fry for about 10min.
• Add pork and chicken stock. Simmer for 1-2 hours (until tender/falling apart).
• Season to taste with salt and pepper.
• [Optional] For an extra layer of flavor and texture, add half an onion, cut into a large dice, 20 min before the end of cooking.
• [Variation] For a quicker prep time, brown the onion first, add the meat, scatter on some flour, salt, and pepper, and stir until it colors a bit, and then continue with the remaining instructions.