Green Mexican Rice

Name: Green Mexican Rice
Yield: 4 servings
Cuisine: American
Ingredients: 250 ml Chicken stock; 125 ml Water; 250 ml Uncooked rice (long grain rice such as indica rice); 1/4 small ★Onion; 1 clove ★Garlic (finely chopped); 6 to 8 stalks worth ★Fresh coriander (cilantro) leaves; 3 thin stalks ★ Green onion (optional); 1/2 ★ Jalapeno pepper (leave out if you don't like spicy food); 1/3 tsp Salt; 1 dash Pepper; 2 tsp Olive oil; 1 Lemon wedges

cookpad.japan @cookpad_jp

I wanted to re-create the green colored rice served at Mexican restaurants. I made it with coriander and jalapeno pepper. I used a reduced-salt chicken stock, so if you are using regular chicken stock, taste it before you start cooking the rice with it and adjust the salt. This is a lightly flavored rice, so it goes well with curry too.

Instead of cooking the rice in a pan, you can put it in a rice cooker at Step 3 and cook it in there instead. Long grain rice like Indica or Thai rice are suitable for this recipe, but if you don't have any you can just use regular (Japanese type) rice. If you don't like spicy food, the rice tastes great with bell pepper instead of jalapeno pepper. Serve with lemon on the side for a refreshing flavor. Recipe by yukoz1

cookpad.japan @cookpad_jp

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Ingredients

4 servings

250 mlChicken stock
125 mlWater
250 mlUncooked rice (long grain rice such as indica rice)
1/4 small★Onion
1 clove★Garlic (finely chopped)
6to 8 stalks worth ★Fresh coriander (cilantro) leaves
3thin stalks ★ Green onion (optional)
1/2★ Jalapeno pepper (leave out if you don't like spicy food)
1/3 tspSalt
1 dashPepper
2 tspOlive oil
1Lemon wedges

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Steps

1

Wash the rice, soak in water for about 20 minutes, and drain into a sieve.
2

Finely chop all the ★ vegetables.Take the seeds out of the jalapeno pepper, and chop it finely.
3

Heat up the olive oil in a thick-bottomed pan. Sauté the vegetables from Step 2 until softened. Add the rice, and sauté until it turns a bit translucent.
4

Add the chicken stock and water to the pan. Turn the heat up to high and bring to a boil while stirring with a wooden spatula.
5

Cover the pan with a lid, turn the heat down to low and cook for 15 minutes. Turn the heat off and leave to steam for 10 minutes.
6

Mix the rice up well. Arrange on serving plates alongside the main dish. (Serve with lemon wedges on the side if you like.)
7

■ Variation no. 1: Mexican-Style Sautéed Chicken Thighs (see. This goes so well with this green rice. I highly recommend it.
https://cookpad.wasmer.app/us/recipes/158434-mexican-style-sauteed-chicken-thighs

Mexican-Style Sautéed Chicken Thighs
8

■ For your reference: If you have a lot of coriander left over, immerse the stem ends in a bowl filled with water and cut them with scissors under water. Immediately put the coriander in a cup of water.
9

■ (continued) Cover the coriander with a plastic bag and store in the refrigerator; and this way it will stay fresh for about a week. (Be sure the leaves don't get wet.)