May 2019 2019 Cooking Recipes Stuffings Recipes Green Bean Recipes Main Dish Recipes Bisquick Pie Recipes Easy Salad Recipes Ice cream Recipes Low Fat Recipes Pets Recipes Dinner Recipes Mexican Recipes Soups Recipes Hot and Spicy Recipes Healthy Chicken Recipes Vegetarian Recipes Dinner Recipes Liquor Recipes Velvet Cake Recipes Original Red Velvet Cake Frosting Recipe CAKE 1/2 c Butter 1 1/2 c Sugar 2 Eggs 2 tb Cocoa 2 oz Red food coloring 1 t Va... read more Mexican Recipes Mexican Kings CakeRosca De Reyes Mexican Mocha Balls Mexican Orange Drops Mexican OrangeAlmond Cake Mexican Spoon Bread New Mexican Fry Bread NoFrying Tacos Pan De MuertosAll Saints and All Souls Day Bread Refries Cheese Bread Arroz Verde Recipe Arroz Verde recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Quick tips & how to cook instructions & ingredient information Jim Vorheis 1 1/2 c Unconverted long grain rice 1/3 c Safflower oil, melted chicken fat, or melted lard 3 tb Finely chopped white onion 2 Chilies poblanos, charred, peeled, and cut in strips 4 c Chicken broth 1 Garlic clove, peeled and roughly chopped 1 c Firmly packed, roughly chopped flat leaf parsley 1/2 c Firmly packed, roughly chopped epazote or cilantro Sea salt to taste Green Rice Put the rice into a bowl and pour very hot water over to cover stir and set aside for 10 minutes. Drain in a strainer and rinse in cold water drain again and set aside. Heat the oil in a heavy pan, stir the rice into it, and fry over fairly high heat, stirring and scraping the bottom of the pan, for about 5 minutes. Add the onion and chile strips and continue frying for 4 minutes or until the onion is translucent. Meanwhile, put 1 cup of the broth into a blender jar add the garlic, parsley, and epazote and blend until smooth. Add this to the frying rice and continue frying and reducing the puree over quite high heat, stirring and scraping the bottom of the pan, until the rice is dry. Stir in the rest of the broth, add salt to taste, and cook over fairly high heat, uncovered, until the liquid has been absorbed and there are air holes in the rice. Cover with a towel and lid and continue cooking over low heat for 5 minutes. Remove from the heat and set aside, still covered, in a warm place for the rice to swell up. Before serving, turn the rice over with a fork from the bottom where a lot of the flavor and oil will have settled. The Art of Me ican Cooking From the collection of Jim Vorheis Arroz Verde recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Rating: 4.0 514 people have voted Last Reviewed on 2019-05-23 2019 Cooking Recipes » Mexican Recipes » Arroz Verde Thursday, May 23 2019 2019 Best Cooking Recipes New Recipes Rob Weller's Healthy Chicken Fajitas Lemon Chicken Asparagus Rob Weller's Healthy Chicken Fajitas Lemon Chicken Asparagus New Cooking Recipes Snowy Apricot Bars Recipe 6 oz Dried apricots 1/2 c Firm butter 1/2 c Granulated sugar 2 1/2 c Bisquick baking mi 2 c Packed brown sugar 4 Eggs, beaten 2/3 c Bisquick baking mi 1 ts Vanilla 1 c Chopped nuts (opt) Powdered sugar Place apricots in 2 quart saucepan add enough water to cover. Heat to boiling reduce heat. Simmer uncovered 10 minutes drain. Cool chop and reserve. Heat oven to 350 deg. F. Cut butter into sugar and 2 1/2 C. baking mi until crumbly. Pat into ungreased jelly roll pan, 15 10 1 or so. Bake 10 minutes. Beat brown sugar and eggs. Stir in apricots, 2/3 C. b... Cooking Magazines: Simple Cookie Recipes » May 2019 Dish Of The Day Italian Sausage Sweet Recipe 5 lb Coarse Ground Pork Butt 3 t Fennel seed 2 t White Pepper 1 1/2 t Sage Leaves 5 Cloves pres... read more Category: » Pork Tenderloin Recipes View more dishes Top 5 Cooking Categories Soul Food Recipes BBQ Chicken Recipes Christmas Recipes Food Recipes Tilapia Recipes View More Categories