Red Rice, Green Rice

Name: Red Rice, Green Rice
Yield: makes 4 servings
Ingredients: 3 tablespoons olive oil; 1 small onion, chopped; 4 garlic cloves; 4 roma or 2 large tomatoes, halved; 2 ancho chiles, toasted; 1 teaspoon dried Mexican oregano; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cumin; 2 cups Chicken Stock (p. 206) or Vegetable Stock (p. 204); 2 cups medium- or long-grain rice; 1 teaspoon salt; 1 medium onion, chopped; 2 poblano peppers, roasted, peeled, seeded, and chopped (see roasting technique, p. 122); 1 cup coarsely chopped cilantro; 1/2 cup chopped scallions; 2 garlic cloves, coarsely chopped; 1/2 teaspoon ground cumin; 2 cups Chicken Stock (p. 206) or Vegetable Stock (p. 204) (unsalted); 2 tablespoons olive oil; 2 cups medium- or long-grain rice; 1 teaspoon salt

December 14, 2011

Can you tell I love rice? I can’t say which one of these recipes I prefer—the spicy, tomatoey red rice or the poblano and herb flavors in the green rice variation. They are both full of flavor and complement countless dishes. Serve either one with Jalapeño-roast Pork (p. 269), and your favorite spicy black beans or grilled fish, chicken, or shrimp.

Recipe notes

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