Arroz Verde/ Cilantro Lime Rice
1lb=2c uncooked rice
2c chicken stock
1c Salsa verde
1c chopped onion,diced
2c green bell pepper, diced
1/2 - 3/4c cilantro, chopped
1T garlic, minced
Zest of 1 lime
1/2c oil, bacon grease is my favorite for added flavor
2t Salt, 1t Mexican oregano, crushed, 1/2t /cumin
In a large stock pot add oil, bring to medium high heat.
Add rice and saute till opaque and golden.
Add onion, bell pepper and garlic and continue to saute till the onion softens a little.
Add chicken stock and salsa verde and spices, stir well.
Bring to boil, then lower heat to a fast simmer, simmer covered for 25-30 minutes.
When done, add in cilantro and stir to combine before serving.
Serve with a wedge of lime for those who want more lime flavor.
Arroz Confetis/Confetti Rice
The idea is to simply create a colorful mix of white rice and veggies, anything goes.
1lb=2c uncooked rice
3C chicken stock
1.5c chopped onion, diced
1T garlic, minced
1/2c oil, bacon grease is my favorite for added flavor
1t Salt, 1/2t Cayenne, 1/2t /cumin
You can cut corners and add well drained Pico de gallo. or like my last batch I added Cowboy Caviar.
1.5c of diced Bell pepper, Green, Red or Yellow
1/2c Cilantro, chopped
3/4c Corn, whole kernel, cooked
3/4c Black Beans, cooked
In a large stock pot add oil, bring to medium high heat.
Add rice and saute till opaque and golden.
Add onion and garlic and continue to saute till the onion softens a little.
Add chicken stock and spices, stir well, taste and add salt to taste.
Bring to boil, then lower heat to a fast simmer, add the veggies/beans and simmer covered for 25-30 minutes.
Add the cilantro to the cooked rice and stir to combine before serving.
Arroz de Jardín/Garden Rice
This is simply regular Mexican rice with frozen vegetable medley and some bell pepper added to it.
1lb=2c uncooked rice
1c chopped onion
1T garlic, minced
1c chopped bell pepper
1.5-2c Frozen vegetable medley
3/4c tomato puree, I use any of the various flavored Rotel, 1 can pureed in the blender.
3c chicken stock
1/2c oil, bacon grease is my favorite for added flavor
1t Salt, 1/2t Cayenne, 1/2t /cumin
In a large stock pot add oil, bring to medium high heat.
Add rice and saute till opaque and golden.
Add onion, bell pepper and garlic and continue to saute till the onion softens a little.
Add chicken stock, tomato puree, frozen vegetable medley and spices, stir well, add salt to taste.
Bring to boil, then lower heat to a fast simmer, simmer covered for 25-30 minutes.
When done stir to combine before serving.
1lb=2c uncooked rice
2c chicken stock
1c Salsa verde
1c chopped onion,diced
2c green bell pepper, diced
1/2 - 3/4c cilantro, chopped
1T garlic, minced
Zest of 1 lime
1/2c oil, bacon grease is my favorite for added flavor
2t Salt, 1t Mexican oregano, crushed, 1/2t /cumin
In a large stock pot add oil, bring to medium high heat.
Add rice and saute till opaque and golden.
Add onion, bell pepper and garlic and continue to saute till the onion softens a little.
Add chicken stock and salsa verde and spices, stir well.
Bring to boil, then lower heat to a fast simmer, simmer covered for 25-30 minutes.
When done, add in cilantro and stir to combine before serving.
Serve with a wedge of lime for those who want more lime flavor.
Arroz Confetis/Confetti Rice
The idea is to simply create a colorful mix of white rice and veggies, anything goes.
1lb=2c uncooked rice
3C chicken stock
1.5c chopped onion, diced
1T garlic, minced
1/2c oil, bacon grease is my favorite for added flavor
1t Salt, 1/2t Cayenne, 1/2t /cumin
You can cut corners and add well drained Pico de gallo. or like my last batch I added Cowboy Caviar.
1.5c of diced Bell pepper, Green, Red or Yellow
1/2c Cilantro, chopped
3/4c Corn, whole kernel, cooked
3/4c Black Beans, cooked
In a large stock pot add oil, bring to medium high heat.
Add rice and saute till opaque and golden.
Add onion and garlic and continue to saute till the onion softens a little.
Add chicken stock and spices, stir well, taste and add salt to taste.
Bring to boil, then lower heat to a fast simmer, add the veggies/beans and simmer covered for 25-30 minutes.
Add the cilantro to the cooked rice and stir to combine before serving.
Arroz de Jardín/Garden Rice
This is simply regular Mexican rice with frozen vegetable medley and some bell pepper added to it.
1lb=2c uncooked rice
1c chopped onion
1T garlic, minced
1c chopped bell pepper
1.5-2c Frozen vegetable medley
3/4c tomato puree, I use any of the various flavored Rotel, 1 can pureed in the blender.
3c chicken stock
1/2c oil, bacon grease is my favorite for added flavor
1t Salt, 1/2t Cayenne, 1/2t /cumin
In a large stock pot add oil, bring to medium high heat.
Add rice and saute till opaque and golden.
Add onion, bell pepper and garlic and continue to saute till the onion softens a little.
Add chicken stock, tomato puree, frozen vegetable medley and spices, stir well, add salt to taste.
Bring to boil, then lower heat to a fast simmer, simmer covered for 25-30 minutes.
When done stir to combine before serving.
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