December 2018 2018 Cooking Recipes Cabbage Recipes Rice Recipes Vegetables Recipes Homemade Cake Recipes Birthday Cake Recipes Chicken Kitchen Recipes Raw Food Recipes Easy Salad Recipes Easy Cookie Recipes Meatloaf Recipes Grilled Chicken Recipes Baked Potato Recipes Cupcake Recipes Cheese Cake Recipes Pork Tenderloin Recipes Soul Food Recipes Chocolate Cake Recipes UpsideDown Chocolate Cake Recipe 2 c Miniature marshmallows 1 c Brown sugar 1/2 c Cocoa 2 c Hot water 1 c Chopped walnuts divid... 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: 4.0 420 people have voted Last Reviewed on 2018-12-13 2018 Cooking Recipes » Mexican Recipes » Arroz Verde Thursday, Dec 13 2018 2018 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 Santa Cookie Wreath Recipe 1 pk Gingerbread cake and amp cookie mi 6 Peanut shaped peanut butter Sandwich cookies 1/4 c Hot water Red sugar 2 tb Flour 2 Mini marshmallows 2 tb Margarine or butter melted 12 Mini chocolate chips 6 oz Vanilla flavor candy coating Red cinnamon candies Heat oven to 375. Mi gingerbread mi , hot water, flour and margarine in medium bowl with spoon until dough forms. Reserve one fourth of dough. Roll remaining dough into 9 1/2 circle, 1/4 thick. Cut 4 circle out of center to form a wreath shape. (Add dough cut from center to the reserved dough.) Place wreath ... Cooking Magazines: Simple Cookie Recipes » December 2018 Dish Of The Day Fire and Ice Chili Recipe 20 oz Pineapple chunks in syrup 2 lb Lean boneless pork roast cut into 1 inch cubes 2 tb Olive o... read more Category: » Pork Tenderloin Recipes View more dishes Top 5 Cooking Categories Vegetarian Recipes Best Cake Recipes Nuts Recipes Snacks Recipes Casserole Recipes View More Categories