Two-chile Green Rice

Two-Chile Green Rice Recipe - Vegetarian Caribbean Cuisine

Region / culture: Caribbean | Servings: 4 |

Vegetarian diet

Introduction

Two-chile Green Rice is a flavorful and spicy dish that combines the heat of serrano peppers with the freshness of green onions and cilantro. This dish is perfect for those who enjoy a bit of heat in their meals and is a great side dish to accompany any Mexican or Latin-inspired meal.

History

This recipe is a modern twist on traditional Mexican green rice, which is typically made with poblano peppers. By using serrano peppers instead, this dish adds an extra kick of heat and flavor. The addition of chili powder and oregano gives this dish a depth of flavor that is sure to impress.

Ingredients

0.75 cup of long-grain rice
1 – 2 tbsp of olive oil
2 green onions, sliced (white and 0.67 of green)
1 – 2 serrano pepper, seeded and minced
0.5 lime, juice of
1 tsp of chili powder
1 tsp of oregano
0.5 cup of chopped cilantro
1.75 cups of water
salt

How to prepare

Saute the green onions and serrano peppers in olive oil for 2 minutes.
Add the rice and saute for another 2 to 3 minutes.
Add lime juice, chile powder, and oregano and continue sauteing for another minute.
Pour in water, add cilantro, bring to a boil, then reduce heat, cover, and simmer on very low heat for 15 minutes or until the rice is done.
Add salt to taste.

Variations

Add diced tomatoes or bell peppers for extra flavor and texture.
Use brown rice or quinoa instead of white rice for a healthier option.
Add a can of black beans for a protein boost.

Cooking Tips & Tricks

Be sure to seed the serrano peppers before mincing them to control the level of heat in the dish.

- Sauteing the rice before adding the liquid helps to toast the grains and enhance the nutty flavor of the rice.

- Covering the rice while it simmers helps to trap the steam and cook the rice evenly.

Serving Suggestions

Serve Two-chile Green Rice as a side dish to grilled chicken or fish, or as a filling for burritos or tacos.

Cooking Techniques

Sauteing the rice before adding the liquid helps to enhance the flavor of the dish.

- Covering the rice while it simmers helps to cook the rice evenly and prevent it from drying out.

Ingredient Substitutions

Use jalapeno peppers instead of serrano peppers for a milder heat.

- Use parsley instead of cilantro if you are not a fan of the herb.

Make Ahead Tips

Two-chile Green Rice can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the dish with additional chopped cilantro or a squeeze of lime juice for a fresh and vibrant presentation.

Pairing Recommendations

Serve Two-chile Green Rice with grilled shrimp skewers or carne asada for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Two-chile Green Rice contains approximately 200 calories.

Carbohydrates

Each serving of Two-chile Green Rice contains approximately 30 grams of carbohydrates.

Fats

Each serving of Two-chile Green Rice contains approximately 5 grams of fat.

Proteins

Each serving of Two-chile Green Rice contains approximately 2 grams of protein.

Vitamins and minerals

This dish is rich in vitamin C from the serrano peppers and cilantro. It also contains iron and calcium from the rice.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies to ingredients such as peppers or cilantro.

Summary

Two-chile Green Rice is a nutritious and flavorful dish that is low in calories and fat. It is a great source of carbohydrates and vitamins, making it a healthy side dish option.

Summary

Two-chile Green Rice is a delicious and spicy side dish that is perfect for adding some heat to your meal. With its flavorful combination of serrano peppers, green onions, and cilantro, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a hot summer day, and I was visiting my friend Maria in her quaint little kitchen. She had just returned from a trip to Mexico, and she was eager to share a new recipe she had learned while she was there. As she pulled out the ingredients and began to explain the process, I could feel my mouth watering in anticipation.

The recipe was for Two-chile Green Rice, a dish that combined the heat of jalapeños with the freshness of cilantro and the creaminess of avocado. It sounded like the perfect side dish to serve at a summer barbecue, and I was determined to learn how to make it.

Maria began by roasting the jalapeños over an open flame, turning them until they were charred and blistered. The smell of the chiles filled the kitchen, and I could feel my eyes watering from the heat. But I was determined to learn, so I watched closely as she peeled off the charred skin and chopped the chiles into small pieces.

Next, Maria added the chopped jalapeños to a blender along with a handful of fresh cilantro, a clove of garlic, and a squeeze of lime juice. She blended the ingredients until they formed a smooth, green paste that smelled divine. The aroma of the cilantro and garlic filled the air, and I couldn't wait to taste the finished dish.

As Maria continued to cook, she explained to me that the key to making the perfect Two-chile Green Rice was to infuse the rice with the flavors of the chiles and cilantro. She heated a pan with a bit of oil and added the rice, stirring it until it was coated in the fragrant green paste.

Once the rice was coated, Maria added chicken broth and a pinch of salt, bringing the mixture to a boil before covering it and letting it simmer until the rice was tender. The scent of the cooking rice filled the kitchen, and I could hardly contain my excitement.

Finally, Maria added diced avocado to the cooked rice, stirring it gently to combine all of the flavors. The creamy avocado added a richness to the dish that perfectly complemented the heat of the chiles and the freshness of the cilantro.

As we sat down to eat, I took my first bite of the Two-chile Green Rice and was blown away by the explosion of flavors in my mouth. The heat of the jalapeños was balanced by the creaminess of the avocado, and the freshness of the cilantro shone through in every bite. It was a dish unlike anything I had ever tasted before, and I knew that it would become a staple in my own kitchen.

Since that day in Maria's kitchen, I have made Two-chile Green Rice countless times, each time tweaking the recipe to suit my own tastes. I have shared it with friends and family, and it has become a favorite at gatherings and potlucks. The recipe has become a part of my culinary repertoire, a reminder of that day in Maria's kitchen when I first learned to make it.

I am grateful to Maria for sharing this recipe with me, and for introducing me to the flavors of Mexico that have become a beloved part of my cooking. As I continue to experiment with new recipes and learn from those around me, I will always cherish the memory of that hot summer day when I first saw the recipe for Two-chile Green Rice, and knew that it was something I had to make.