Last Monday I posted a recipe for a Mango bbq sauce that I made last week. In the picture for that post the ribs are served with an apple salad and a green rice. I already have received a couple of e-mails asking how I made that rice. It was just an experiment based on this Francie’s delicious green rice. I just made a couple of adjustments:
- Instead of poblano peppers (I was out) I used green bell peppers
- I blended the pepper, cilantro and chicken stock with 2 garlic cloves and 1/2 onion.
- I fried the rice in 3 TBSP of vegetable oil until it started to turn golden brown and smell “nutty”
- I added the liquid to the rice, covered and cooked until the rice was soft and the liquid had been absorbed.
I really liked how it turned out. I would’ve probably liked the poblano pepper version better, but the bell pepper gave it a very unique taste. I will experiment with more green flavors in the future (spinach, tomatillo, broccoli) and report back my results. I might even try to make rice from every color of the rainbow in the future, hehe. I just love rice that much.
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