Remember my Southwestern “clutter meal”? The side dish served between my Shrimp and Mahi-Mahi skewers is this wonderful and flavorful Spanish inspired rice. And, oh look, I learned to make a circle on my photo. Next thing you know I’ll be drawing faces on photos of whole fruit.
I’ve seen many recipes over the years for green rice where the rice actually appears green in color. I believe the use of finely chopped cilantro is the trick. Even though not officially green in color, this has always been my “green rice” recipe. Simply flavored with some green things, bell pepper and olives with a tomato thrown in for fun. I copied the recipe from a restaurant many years ago and it’s one of our favorites.
I’m in the habit of toasting rice before adding liquid. The sauteing step enhances the flavor and coats the rice with fat to prevent the grains from sticking together. This creates a highly flavored rice with separate fluffy grains. Do you toast your rice?
- 3 T. Crisco
- ¾ C. long-grain rice
- 1 onion, chopped
- 1 clove garlic, minced
- 4 – 6 fresh tomatoes, depending on size, or one can chopped tomatoes, drained
- 1½ C. chicken broth
- 2 T. olive oil
- 2 green bell peppers, seeded and cut into thin rings
- ⅔ cup pimento stuffed green olives, sliced
- Heat the Crisco in a heavy skillet and stir in the rice. Cook, stirring frequently until coated.
- Add the onion, garlic and tomatoes and cook for 2 minutes. Add 1½ cups of broth and cook rice according to package instructions. Add more broth if necessary and season with salt and pepper.
- In the meantime, heat oil in a skillet and saute pepper rings until they start to lose crispness.
- Add the sauteed peppers to the cooked rice. Stir gently and scatter with sliced olives.
If you’re serving this with my Shrimp and Mahi-Mahi Skewers with Jalapeno Butter, don’t forget to melt a little of that butter over this steamy hot rice.
Green Rice…It’s What’s For a Side Dish