September 10, 2010
Oh my gosh… this Green Rice recipe is to die for if you like authentic Mexican Food. I snagged this Green rice recipe from a wonderful Mexican Food restaurant in Mesa, Arizona. (I won’t mention the name because I kind of took the back door approach in getting it.)
To say the least… if your want something a bit different than the regular Spanish Rice… give this wonderful Green rice recipe a try. I can guarantee… you won’t be sorry.
The photos are a little “white” but what can I say…when it’s about rice. Don’t let the flatness of the photos fool you.
The ingredients are simple:
1/3 Cup of Olive Oil. (I like the Extra Virgin because it has more flavor for this recipe.)
1 Large Onion (chopped)
2 Cups of Raw White Rice (I prefer long grain rice. This is not instant.)
1 to 2 Cans chopped green chilies (I like a stronger chili flavor… so I always use two cans.
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
2 Cans of Chicken Broth (You will need 4 Cups of liquid… so if you are a little shy with the broth… add water to make up the difference.)
1/2 Cup of fresh parsley (chopped) (If you don’t have fresh parsley on hand… use 1 Tablespoon of dried parsley for the rice and garnish the top of your dish with something else.
** I have substituted the parsley with fresh cilantro before…. and it’s excellent.
Pour 1/3 Cup of Olive Oil in the bottom of a large deep fry pan or in a 4 Qt. pot.
Add the chopped Onions and saute.
Add 2 Cups of Raw rice. Brown the rice until golden. This only takes a few minutes. Stir frequently so the rice won’t scorch.
Add 1/2 teaspoon of garlic powder… 1 teaspoon of salt…. and one or two cans of diced green chilies…depending on your taste.
Add 4 Cups of liquid… the chicken broth and water.
Bring to rolling boil. Place the lid on your pan and move the pan to a burner turned on low so the rice can steam for 30 to 40 min. The time may vary because of your stove.
While your rice is cooking. Put your parsley or cilantro into a cup and cut into small pieces with your scissors.
When the rice is done… toss in 1/4 Cup of parsley or cilantro. Toss the rice until it’s fluffy and separated.
I put my rice into a bowl and pop it into the microwave to reheat…just before serving. Then I garnish the top with fresh tomatoes and the rest of the parsley or cilantro
Take this Green Rice recipe to your next potluck supper and watch them rave.
P.S. I have a confession to make. I always double this recipe because a single recipe of Green Rice in not enough for my family and friends.
September 2, 2010
Boy, the canning season is upon us… for those who like to preserve goods for the winter and long term storage. I’ve been waiting for the tomatoes to appear in abundance so I can get my tomato canning completed. The weather here in Utah has been so cool that everything is ripening two weeks late. The peaches are just beginning to appear also.
If you’re into canning and preserving… check out my new site Canning and Preserving. I’ve dedicated the site to my grandma Ella and my momma, Evelyn, who were the best canners in the world. They were both from Georgia… so I’ve added a little southern flare here and there to make it interesting. Also.. if your are into using herbs…. my sister Sheila’s site is the place to go for Easy Herb Gardening. Lots of good ideas there.
Well, off to see if there are any ripe peaches available for making peach slush or cobbler.
P.S. Canning and preserving food for long term storage is part of my family’s traditions. I notice that it’s not as popular as it once was. Do you can and preserve food? How to you prepare for long term storage? I’d love to hear your ideas.