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Green Rice

Type: Rice
Courses: Side dish
Serves: 1 people

Recipe Ingredients

1   Tomatillo Salsa (Green Salsa) - see * Note
6   Poblano chiles, roasted - peeled and seeded
5   Romaine lettuce leaves
2   Cilantro - stems and leaves
4   Scallions, white and green parts
6   Garlic cloves - peeled
1/2 cup 118mlCold water
2 teaspoons 10mlSalt
1/4 cup 59mlVegetable oil
3 cups 480g / 16ozLong-grain rice - rinsed

Recipe Instructions

* Note: See the "Tomatillo Salsa (Green Salsa)" recipe which is included in this collection.

Preheat oven to 350 degrees. Pour the Tomatillo Salsa into a food processor or a blender. Add the Poblano chiles, lettuce leaves, cilantro, scallions, garlic, water and salt and process until liquified. Set aside.

In a medium skillet heat vegetable oil over medium-low heat. Add rice, stirring constantly, until golden and crackling, about five minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes. Stir with a fork and serve hot.

This recipe yields ? servings.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6109 broadcast 07-17-1996) - Downloaded from their Web-Site -


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