February 2019 2019 Cooking Recipes Eggs Recipes Healthy Snacks Recipes Easy Fish Recipes Chocolate Recipes Chicken Breast Recipes Oatmeal Recipes Easy Salad Recipes Easy Dessert Recipes Quick and Easy Recipes Baked Chicken Recipes Bread Recipes Thanksgiving Recipes Broccoli Recipes Rice Recipes Bisquick Pie Recipes Cookie Bouquet Recipes Slow Cooker Recipes Venison Savory Stew Recipe 2 pounds Venison Roast (Boneless) 1/2 cup White Wine 1/8 cup Worcestershire Sauce 1 cup Lentils... 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: 3.5 773 people have voted Last Reviewed on 2019-02-21 2019 Cooking Recipes » Mexican Recipes » Arroz Verde Thursday, Feb 21 2019 2019 Best Cooking Recipes New Recipes Lima Bean Casserole Streusel Pound Cake Dorothy Flatman's Beans and Ham Revised CP Applesauce Cake Beef Stew Burgundy Lone Star Brisket New Cooking Recipes Apple Crisp Ala Brigitte Recipe 4 c Apples,tart,sliced,peeled 1/2 c Water 3/4 c Flour 1 c Sugar or brown sugar 1 ts Cinnamon 1/2 c Butter 1/4 ts Salt Cream or whipped cream Butter a deep baking dish, put apples,water,flour,sugar and cinnamon in it. Mi with spoon and spread butter and salt over the apple mi . Bake at 350 degrees F until the apples are tender and the crust brown,about 30 minutes.Serve with cream or whipped cream From Fanny Farmers Boston Cookbook ... Cooking Magazines: Apple Recipes » February 2019 Dish Of The Day Mexican Beef Dip Recipe 2 1/2 lb Ground beef 1 Onion chopped 8 oz Mozzarella cheese shredded 8 oz Cheddar cheese shredd... read more Category: » Ground Beef Recipes View more dishes Top 5 Cooking Categories Ice cream Recipes Crescent Roll Recipes Lemon Cake Recipes Healthy Chicken Recipes Pork Tenderloin Recipes View More Categories