has mexican cream,mexican cheese,homemade green sauce,layered in a pan.then baked in oven.
green sauce is made of chile dulce, chile poblano, chile verde.i dont remember exact instructions..but i know these are the only ingredients…. please help me.
Here are two for you. The first is a good reading of many versions I’ve seen from Mexican sources, but always cooked stove top: no cheese and no oven. The second comes closest to your description, but seems quite americanised by comparison. You might have to hybridise the two..?
Arroz Verde
(Mexican Green Rice)
================
Serves 6
1/2 jalapeño pepper, seeds removed
2 fresh poblano chile peppers, inner membrane and seeds discarded
34 cloves garlic
1/2 green (sweet) pepper, inner membrane and seeds removed
2/3 cup packed fresh cilantro, divided
2 tablespoons high-quality vegetable oil
1/2 medium yellow onion
1 cup long-grain brown rice
2 1/4 cups vegetable broth
1/4 teaspoon salt
1. Combine chile peppers, garlic, sweet pepper, 1/2 cup cilantro and onion in blender; pulse until finely chopped but not puréed. Set aside.
2. Add oil to medium saucepan on medium-high heat. Add chile mixture and sauté for 3 minutes. Add rice and sauté until grains are thoroughly coated, about 2 minutes. Add broth and bring to a boil. Stir, reduce heat to low and cover tightly. Simmer 40-45 minutes.
3. Remove pan from heat and let stand for 5 minutes. Fluff with fork and add salt. Garnish with additional cilantro
Green Rice
=========
1/2 cup thinly sliced green onions with tops
2 tablespoons butter or margarine
1 1/2 cup chicken broth
2/3 cup uncooked long grain rice
1/4 cup finely chopped green pepper
1/4 cup minced fresh parsley
1 dash pepper
1/4 cup shredded cheddar cheese, optional
Directions:
In a skillet, saute onions in butter until tender. stir in the broth, rice, green pepper, parsley and pepper; bring to a boil. Remove from the heat; pour into a greased 1-qt. baking dish.
Cover and bake at 350F for 25 minutes or until rice is tender. Top with cheese if desired; bake 3 minutes longer or until melted.
July 16th, 2009 at 5:57 am
Here are two for you. The first is a good reading of many versions I’ve seen from Mexican sources, but always cooked stove top: no cheese and no oven. The second comes closest to your description, but seems quite americanised by comparison. You might have to hybridise the two..?
Arroz Verde
(Mexican Green Rice)
================
Serves 6
1/2 jalapeño pepper, seeds removed
2 fresh poblano chile peppers, inner membrane and seeds discarded
34 cloves garlic
1/2 green (sweet) pepper, inner membrane and seeds removed
2/3 cup packed fresh cilantro, divided
2 tablespoons high-quality vegetable oil
1/2 medium yellow onion
1 cup long-grain brown rice
2 1/4 cups vegetable broth
1/4 teaspoon salt
1. Combine chile peppers, garlic, sweet pepper, 1/2 cup cilantro and onion in blender; pulse until finely chopped but not puréed. Set aside.
2. Add oil to medium saucepan on medium-high heat. Add chile mixture and sauté for 3 minutes. Add rice and sauté until grains are thoroughly coated, about 2 minutes. Add broth and bring to a boil. Stir, reduce heat to low and cover tightly. Simmer 40-45 minutes.
3. Remove pan from heat and let stand for 5 minutes. Fluff with fork and add salt. Garnish with additional cilantro
Green Rice
=========
1/2 cup thinly sliced green onions with tops
2 tablespoons butter or margarine
1 1/2 cup chicken broth
2/3 cup uncooked long grain rice
1/4 cup finely chopped green pepper
1/4 cup minced fresh parsley
1 dash pepper
1/4 cup shredded cheddar cheese, optional
Directions:
In a skillet, saute onions in butter until tender. stir in the broth, rice, green pepper, parsley and pepper; bring to a boil. Remove from the heat; pour into a greased 1-qt. baking dish.
Cover and bake at 350F for 25 minutes or until rice is tender. Top with cheese if desired; bake 3 minutes longer or until melted.
References :
http://www.deliciouslivingmag.com/recipes/index.cfm?fuseaction=recipedetails&recipeid=379
http://www.cdkitchen.com/recipes/recs/1592/Green-Rice96927.shtml