Recipe by Kimber
"I have changed this recipe off and on during the years, but generally it has remained the same wonderful dish. Add red bell pepper for additional color if you wish!"
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green onions, sliced, white parts and tops separated
jalapeno peppers, seeded and minced
uncooked long-grain rice
salt to taste
1 1/2 cups
This really was excellent, both in taste as well as presentation. In deference to Hubs' sensitive innards I replaced half the jalapeno with minced green pepper and also cut back a bit on the cilantro, since he's of the camp whose taste buds believe it tastes like soap. Flavorful, but in a supportive way. It doesn't "step on the toes" of the main dish, in this case, "Bacon Wrapped Barbecue Shrimp," recipe also from this site. I can see this as being a conveniently versatile rice dish too, the ideal complement to ANY meat or seafood entree simply by eliminating the cilantro and jalapeno if it doesn't fit. As written, however, it's delightful.
this is a great recipe to mess around with. i made this with substitutions: 2 med poblano peppers, 1/2 sweet onion. added: 1 dried red chili pepper crushed. next time i make this, i will make sure to rinse my rice first. overall though, a yum.
Made 1/2 the recipe as written (used Basmati rice & white wine). Allowed the rice to fry in the oil/onions/jalapeno mixture for a minute or two before adding wine & broth/water (didn't bother to measure salt & pepper). It seemed like the ratio of rice/green ingredients was off (1 bunch of green onions = 1/4lb) but it wasn't! We really liked this, none of the flavors overpowered the other & it was just nice & fresh tasting. The jalapeno & cilantro doesn't mean it needs to be served alongside an ethnic dish - it's that neutral. Also for those afraid of the jalapeno, I scraped as much seeds & pith as I could so I was just left with the flavor of the pepper & none of the heat. Half the recipe easily served 6. Thanks Kimber, I'm really glad I tried this!
We really enjoyed this. I added the juice of one lime and a bit of zest too. Thanks for the recipe:)
Somehow I am just now seeing the reviews which is odd for me but I am thankful for they might have persuaded me to pass on this. I REALLY REALLY liked this recipe. So much in fact that this will be my go to when serving Mexican food. I even used the leftover with an Asian stir-fry and liked it in that too. Not sure what the others didn't like about this because I found the fresh cilantro, parsley, and green onion tops very fresh tasting and rewarding. 5 stars all the way. This was excellent!
This recipe packs a punch! It is spicy and oh so delicious! It is a great side dish with mexican food and it tastes even better with some melted mozarella cheese on top! I wasn't expecting this recipe to be anything special- but it is going to the top of the cookbook! Thanks!
Very nice. Pleasant change from standard Spanish rice with the red chili flavor. I only added a half of jalapeno because we're gringos. :) But the rice came out fluffy and flavorful. The color and the crunch of fresh cilantro and scallions made it stand out. I served with slices of lime to squeeze over the rice dish. It really added zing. Thanks for the recipe!
The flavor of this rice was tasty without being overwhelming. It was great warmed up the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Rice III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 49
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