October 2018 2018 Cooking Recipes Artichoke Recipes Butter Cake Recipes Barbecue Recipes Easy Dessert Recipes Vegan Recipes Quick and Easy Recipes Great Fish Recipes Mexican Recipes Broccoli Recipes Butter Cookie Recipes Low Fat Recipes Dinner Recipes Chicken Breast Recipes Lemon Cake Recipes Crescent Roll Recipes Meatloaf Recipes Coconut Cake Recipes Coconut Cake Recipe 6 eggs 1 cup flour 1 1/2 cups coconut milk or coconut cream1 1/2 cup cornstarch 1 cup sugar ... 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: 5.0 256 people have voted Last Reviewed on 2018-10-21 2018 Cooking Recipes » Mexican Recipes » Arroz Verde Sunday, Oct 21 2018 2018 Best Cooking Recipes New Recipes Nantua Sauce Great Chefs Dill Herb Fillets Fish Kabobs Chat Du Lac Coconut Rockfish Grilled Mullet New Cooking Recipes Chef Dennis's Albondigas Soup Recipe Jo Ferry cmsj69b 2 lb Lean corned beef 1/2 ts Garlic powder 1/2 ts Ground cumin 1 pn Oregano 1 pn Cilantro 3 oz Butter 1 c Tomatoes diced 1/2 c Green chilies diced 4 Cloves garlic chopped 2 Med. onions chopped 1 lb Green cabbage chopped 1 Med. zucchini finely diced 1/2 Bunch of cilantro 3 qt corned beef broth Salt and pepper to taste Chopped cilantro This recipe is from the mystery The 27 Ingredient Chili Con Carne Murders by Nancy Pickard and Virginia Rich. In a mi ing bowl, mi corned beef,garlic powder, cumin, oregano and cilantro. Sha... Cooking Magazines: Corned Beef Recipes » October 2018 Dish Of The Day NYCima Roll Recipe 1 1/2 lb Firm tofu 1 tb Oil 3 tb Arrowroot 1 ts Salt 1/4 ts White pepper 1 tb Agar flakes P... read more Category: » Gluten Free Recipes View more dishes Top 5 Cooking Categories Fruit Cake Recipes Chicken Pot Pie Recipes Desserts Recipes Squash Recipes Velvet Cake Recipes View More Categories