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Archive for January 31st, 2011

 

This is a quick Mexican-style rice that we like to wrap up in a whole wheat tortilla with some seasoned pinto beans and avocado slices.  It beats the pants off that quick yellow rice that comes in a foil package on so many levels.  It’s also a great way to take leftover plain rice and morph it into an entirely different meal. 

 

Green Chile Rice

Ingredients:

1 medium onion, medium dice

1 green bell pepper, medium dice

2 cups cooked brown rice [This is a great use for leftover rice]

3T diced green chiles [I used roasted canned chiles, like Ortega for this]

4 cloves garlic, minced

½ tsp annatto seeds [These give the rice a beautiful yellow color and distinctive flavor]

¼ cup Bill’s Best Chik’Nish Vegetarian Seasoning

1 lime

1 T neutral oil [I use rice bran oil]

Optional garnishes:  cilantro, lime wedges, radishes, green onion, jalapeno pepper

Directions:

Add the annatto seeds to the oil in a skillet over medium heat.  Stir the seeds around for a couple of minutes, keeping them in the oil.  Remove the seeds from the pan and discard.  Add the onions and bell pepper.  Sauté until softened.  Add the garlic and chiles.  Cook for another minute or so.  Add the rice and Chik’Nish seasoning.  Mix well to combine.  [If your rice is leftover it may have dried out a bit in the refrigerator.  If this is the case, just add a little bit of water to moisten it back up.  I’d start with a tablespoon at a time until it’s soft again.] Squeeze the lime juice over the rice and serve hot.

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