Green Rice

Finally!  Here is the green rice I served with the jerk chicken and pineapple salsa.

I used to make this rice regularly, but then I had kids and forgot about this rice.

I wonder what else I've forgotten that I don't even know that I forgot.

My husband and I loved this rice when I used to make it a few years ago!  And we loved it again when I whipped it out last week.

And my kids loved it.  But my kids really love rice, so I wasn't surprised that they scarfed it down.

Don't be deceived by the poblano peppers - they're not "sicy," as Middle Sis says.  They give the rice great flavor and color without heat.

So you want to toast the rice in the pan with a little bit of oil, and then you want to make the green broth in the food processor.

Just whir together the onion, peppers, garlic and cilantro with half of the chicken stock.

Then strain the pureed pepper/cilantro mixture directly into the rice pan.

Voila!  Green rice.  This rice is really great with enchiladas, too.  But then again, what isn't.

I know the rice doesn't look green in this picture.  Blame the camera or the photographer, but trust me, the rice is green in real life.

Happy Weekend, y'all!

Green Rice
Adapted from Creating a Stir

1 onion, peeled and quartered
2 poblano peppers, seeded, deveined and quartered
3 garlic cloves
1 bunch cilantro
2 cups chicken stock, divided
1/2 tsp salt
1 T olive oil
1 cup long-grain white rice

Place the onion, poblanos, garlic, cilantro and one cup of chicken stock into the bowl of a food processor and puree.

Meanwhile, heat the olive oil in a medium saucepan.  Toast the rice over medium heat for about 5 minutes, stirring frequently (don't let it burn!).  Stir in the second cup of chicken stock and the salt.  Place a strainer over the pot and pour in the pureed green mixture, letting the liquid drain into the rice.

Bring to a boil, cover and simmer for about 25 minutes until the rice is cooked through and the liquid is absorbed.

Coconut Rice

I'm supposed to be folding laundry.  There's a mountain of it in my basement.

But, because I love you, I'm sitting at my computer.  I have to tell you about this rice.

Or maybe I'm sitting here because I'm compulsive?  I forget which excuses I've already used.

Whatever the the reason, you've just got to make this rice.

We loved it.  You could serve it with a million different things, but here's what I did:

Grilled chicken (marinated in lime juice, salt & pepper), mango salsa and coconut rice.

I felt like I was on a tropical island.

The rice was sticky and just perfectly coconutty.  It was creamy.  It was sticky (did I already say that?).  I {heart} sticky rice.

So good, my internet friends.  So good.

So simple, too.  Just a can of coconut milk (I used lite), rice, a little brown sugar and some shredded coconut at the end.

I just discovered this frozen shredded sweetened coconut at the grocery store too.  It's my new fave.  (It was with the frozen fruit?)

And here's why I love it: it's shredded super fine.  It's about the length of a grain of rice, which is why it was just perfect to stir into the rice at the end.  It added a slight texture and a little more coconut flavor without being overpowering or making the rice stringy with regular coconut.

It was a win.

Dinner's over.  I have to go finish my laundry now.

Coconut Rice
Adapted from Paula Deen

14 oz. can lite coconut milk (not cream of coconut; just regular unsweetened coconut milk.  you can usually find it on the Asian food aisle)
1 1/3 cup water
1 tsp salt
1 1/2 cups long-grain white rice (not quick cook)
2 T packed brown sugar
1/2 cup (about 1/2 of a 6 or 7 oz. package) shredded sweetened coconut (frozen, if you can find it)

Stir together the coconut milk, water, salt, brown sugar and rice in a medium saucepan.  Bring to a simmer, cover and reduce to the lowest heat.  Cook, stirring occasionally, for about 20-25 minutes or until the liquid is absorbed AND the rice is tender (be sure to test the rice to be sure it's done).  Remove from the heat, stir in the frozen coconut (no need to thaw it first) and put the lid back on.  Let it sit for 5 minutes before serving.

Chicken, Black Bean, Rice & Veggie Bake

I made this for dinner the other night and LOVED it!

I was not feeling too confident...I have never put these ingredients together.  Zucchini and black beans?  In the same dish?

Don't doubt.  It was delicious.  And healthy!  I think it was, anyway.

You start by cooking the brown rice.  I love brown rice because it's so chewy.  It takes longer to cook than white rice, though, so be advised.

And then you want to saute the zucchini and onion in some butter...

and toss it together with the other ingredients.  Yes, I did use mushrooms...but next time I'll leave them out.  They didn't really go.

This is so easy.  And I used chicken because I served it as the main dish for dinner with some fruit on the side.  But next time I'd be just as happy to leave the chicken out.

My husband would miss the meat, but I wouldn't.

Chicken, Black Bean, Rice and Veggie Bake
Adapted from Six Sisters' Stuff

2/3 cup brown rice
1 1/3 cups chicken stock
1 1/2 tsp salt
1 tsp cumin
1 tsp garlic powder
1 T butter
2 small zucchini, quartered then sliced thin across
1 onion, diced
1 red bell pepper, diced
1/2 bunch cilantro, minced
15 oz. can black beans, drained and rinsed
4 oz. can chopped green chiles
2 cups chopped cooked chicken
2 cups (about 8 oz.) shredded monterey jack cheese
Salsa and sour cream, for serving

Bring the stock to a boil in a medium pot and add the rice and salt.  Reduce to a simmer over low heat, cover, and cook for about 40 minutes until tender.

When the rice is cooked, stir in the cumin and garlic powder.

In a medium skillet, saute the zucchini and onion in the butter until tender (about 10-15 minutes).

Mix together the rice, cooked zucchini and onions and remaining ingredients - except for 1/2 cup cheese - and pour into a 2 1/2 quart (or a 7x11) baking dish.  Sprinkle with reserved 1/2 cup cheese and bake in a 350 degree oven for about 45 minutes, until hot through and bubbly on top.

Serve with salsa and sour cream.

Cheddar Zucchini Rice

Another Pinterest recipe, people!

I pin.  I make.  We liked.  I will make again!

There's a lot of flavor packed into this side dish.  You can really taste the parmesan, zucchini and the creamy texture of the rice is just really good.

So you want to start with an onion and garlic in some olive oil and butter.  Olive oil because it has a higher burning temp than butter and butter because it adds yummy flavor.

Stir in the zucchini (I love the texture and look you get when you shred zucchini!) and cook it for a few minutes.  Zucchini is chalky if you don't cook it well, so you want it to get started early.

Then add the rice and stir it around to coat it in the fat and toast it a little bit.

Stir in the stock and seasonings and cover.  Let it simmer for about 20 minutes or so, just until the rice is done.

When it's done, stir in the cheeses and milk and put the lid back on.  Let it sit for a few minutes before serving.

Yum!  I'm going to have to make this again soon!

Cheddar Zucchini Rice
Adapted from Buns in My Oven

1 T olive oil
1 T butter

1 onion, chopped
2 garlic cloves, chopped

1 medium zucchini, grated
1 cup basmati rice (or white long-grain rice)
2 1/4 cups chicken stock
1 tsp salt
1/2 tsp pepper
1 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup milk

In a medium saucepan (you'll need it to have a fitted lid too), heat the oil and butter over medium heat.  Saute the onion and garlic for about 5 minutes, until they begin to soften.  Add the zucchini and saute for another five minutes.  Add the rice and stir to coat.  Stir in the stock, salt and pepper.  Bring to a simmer, cover and reduce the heat to low.  Simmer for about 15-20 minutes until the water is absorbed and the rice is cooked.

Turn off the heat and stir in the cheeses and milk.  Cover and let sit for five minutes before serving.

Cilantro-Lime Rice

In case you hadn't noticed, I have a thing about cilantro.  And lime.  And cheese.  But this recipe doesn't have cheese.

It only has lime and cilantro.  Two out of three ain't bad.

It's all Qdoba and Chipotle's fault.  I love their rice.  So I had to figure out how to make it at home.

The good news is that it's stupid-easy.  And it's awesome with Chile-Lime Grilled Chicken, Fresh Pico, and Tomatillo Salsa.  And Guac, of course. 

The possibilities are endless.

Start by boiling some chicken stock in a sauce pan.  Chicken stock gives the rice so much more flavor than just cooking it in water.

When it boils, stir in the rice and cook it for 20 minutes or so until it's done.

And chop up some cilantro and throw it in.

Squeeze some limes

And stir it all together.

Love this rice.

Cilantro-Lime Rice

4 cups (1 quart) chicken stock
2 cups white long-grain rice
1 tsp salt
1 bunch cilantro, chopped
Juice of 3 limes
Zest of 1 lime

Bring chicken stock to a boil in a large sauce pan.  Stir in the rice and salt and return to a boil.  Reduce to a simmer and cover; cook about 20 minutes or until the rice is done. 

When rice is done, stir it up and add the chopped cilantro and lime juice and zest.  Serve immediately.