Try one of our Mexican side dish
recipes from the Tex-Mex Cafe.
Mexican Green Rice
1/8 cup vegetable oil
1 cup Basmati or long-grain rice
2 large poblano chiles, tops removed, seeded, and diced
1 cup fresh cilantro leaves
3 garlic cloves, mashed
1/2 onion, diced
2 tablespoons chicken bouillon granules
1 cup frozen peas and carrots
1 tablespoon butter
In a Dutch oven with a tight-fitting lid, heat oil and sauté rice.
In a blender purée chiles, cilantro leaves, garlic, and onion with 2 cups hot
water. Strain over the sautéed rice. Add chicken bouillon granules and stir
until dissolved. Add salt and pepper to taste. Cover and cook for 20 to 25
minutes until rice is tender.
Meanwhile, cook frozen peas and carrots in lightly salted water for 1 minute.
Drain. Add 1 tablespoon butter and garnish rice with them.