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.
(12) Readers Comments
October 02, 2013
January 08, 2013
October 09, 2012
June 27, 2012
June 25, 2012
August 22, 2008
May 12, 2008
June 24, 2011
June 01, 2012
November 01, 2010