A colorful display of green, red, and white rice is a perfect patriotic side dish. Each rice represents one color of the Mexican flag.
Recipe by Cookwithus.com and Fridas Fiestas
Mexican Flag Rice
Green Rice / Arroz Verde
This deliciously creamy rice derives its green color from fresh cilantro and spinach.
- 1/2 cup cilantro, chopped
- 1 cup chopped spinach
- 1 serrano chile, chopped
- 2 cups chicken broth
- ½ cup milk
- 1 teaspoon salt
- 3 tablespoon corn oil or vegetable oil
- 1 ½ cups long grain rice
- 1/4 cup minced onion
- 2 cloves garlic chopped
Soak the rice in very hot water for 15 minutes. Drain, rinse in cold water, and drain again thoroughly.
Place the spinach, cilantro, chile and broth in a blender and blend until the vegetables are pureed. Add milk and salt, blend again.
Sauté the rice in hot oil for about a minute or so, add onion and garlic and cook another minute stirring constantly until the rice sounds like sand as it is stirred.
Add contents of blender, stir well, turn heat to high and bring to boil. Cover pan and lower heat to low simmer and continue to cook for approx. 20 min. Remove from heat; allow rice to steam covered for 10 min. Gently stir the rice and ENJOY!
Makes 4 cups
White Rice / Arroz Blanco
• 1 cup long grain white rice
• 3 tablespoons vegetable oil
• ½ small white onion, minced
• 2 cloves garlic, minced
• 1 celery stalk, chopped fine
• Juice of half a lime
• 2 cups chicken stock
Soak the rice in hot water for 15 minutes. Drain, rinse, and drain again. Pat the rice dry with a paper towel. Sauté the rice in hot oil for about a minute, or until translucent, add the onion and garlic and continue to stir and sauté for another minute or so. Add the celery, lime juice and chicken broth, bring to a boil and cover pan. Lower the heat and simmer until all the liquid is absorbed and the rice is tender, approx. 20 minutes.
Serves 4
Red Rice / Arroz Rojo
• 1 cup long grain rice
• 2 tablespoons corn oil
• 1 tomato
• ½ onion
• 1 garlic clove
• 1 celery stalk,
• 2 sprigs parsley
• 1 1/2 cups tomato juice
• Juice of half a lime
• Salt and pepper
Soak the rice in hot water for 15 minutes. Drain, rinse, and drain well again. Pat dry with a paper towel. Puree the tomato, onion, and garlic in a blender.
Sauté the rice in hot oil until translucent and the grains separate. Add the tomato puree, salt and pepper and sauté until thickened. Add the celery, parsley, tomato and lime juice. Bring to a boil, cover, lower heat, and continue to cook for about 20 minutes until the liquid is absorbed and the rice is tender. Remove celery and parsley before serving.
Serves 4
