Green Chili Rice

Name: Green Chili Rice
Total time: 2400 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup raw basmati rice or any long grain rice you prefer, rinsed then simmered in 2 cups chicken broth for 20 minutes covered.; 1 cup heavy cream; 2 roasted poblano peppers, peeled seeded and chopped; 1 shallot, chopped; 3 garlic cloves, minced; 1/2 tsp black pepper and sat to taste; 4 thinly sliced green onions; 1 jalapeno pepper, seeded and chopped; 3 tbsp grated parmesan cheese; 1 tbsp butter; 1 tsp fresh lemon juice

fenway @Fenway

A Creamy rice side dish with a mild chili flavor, so good with any meat or seafod main dish!

fenway @Fenway

A Creamy rice side dish with a mild chili flavor, so good with any meat or seafod main dish!

Saved

Ingredients

40 mins

8 servings

1 cupraw basmati rice or any long grain rice you prefer, rinsed then simmered in 2 cups chicken broth for 20 minutes covered.
1 cupheavy cream
2roasted poblano peppers, peeled seeded and chopped
1shallot, chopped
3garlic cloves, minced
1/2 tspblack pepper and sat to taste
4thinly sliced green onions
1jalapeno pepper, seeded and chopped
3 tbspgrated parmesan cheese
1 tbspbutter
1 tspfresh lemon juice

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Steps

40 mins

1

In a large saucepan melt butter, add shallot, garlic and jalapeno, cook until just soft 2 to 3 minutes.add cream,black pepper and salt if using, bring to a boil and reduce by half, keep in mind when you boil cream it expands alot so use a pan that is large enough for expansion so it does not boil over.This can take 10 to 15 minutes, the cream will be slightly thickened and be like a wonderful cream sauce, add the lemon juice when is done.
2

Add the cooked rice to the sauce and gently fold it all in to mix well, heat through, stir in cheese and green onions just to melt cheese and serve hot.

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Cooksnaps

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fenway @Fenway

on January 13, 2014 21:40

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.