Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

December 2018

Mexican Recipes

Duck Recipes

Pressed Duck with Sweet and Sour Plum Sauce

Pressed Duck with Sweet and Sour Plum Sauce Recipe
5 lb Long Island duck, cleaned 1 tb Chinese five spice powder 1 ts Salt 1 c Water chestnut powder ...

read more

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 Download & Print Arroz Verde recipe  PDF


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 Rating 4.0
425 people have voted
Last Reviewed on 2018-12-18



Tuesday, Dec 18 2018 Download & Print Arroz Verde recipe  PDF   Mexican recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Pineapple Smoothie

New Cooking Recipes

Baked Salmon In Foil
Baked Salmon In Foil Recipe


3 1/2 lb Salmon 1 Lemon Salt and Pepper 1 tb Oil or Softened Butter Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray. If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil. Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon. Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Put into a med...

Cooking Magazines: Baked Salmon Recipes » December 2018   Baked Salmon recipes RSS   New

Dish Of The Day

AlmostAMeal Casserole

AlmostAMeal Casserole Recipe
1 lb Ground Beef Brown, Drain 1 c Onions Minced 28 oz Tomatoes Canned, With Liquid, chop 1 tb ...
read more

Category: » Ground Beef Recipes

View more dishes

>