Difference between revisions of "Two-chile Green Rice"
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# Saute [[green onions]] and [[serrano pepper]]s 2 minutes in [[olive oil]]. | # Saute [[green onions]] and [[serrano pepper]]s 2 minutes in [[olive oil]]. | ||
# Add the [[rice]] and saute another 2 to 3 minutes. | # Add the [[rice]] and saute another 2 to 3 minutes. | ||
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[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
| − | [[Category:Caribbean Vegetarian]] | + | [[Category:Caribbean cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Serrano pepper Recipes]] | [[Category:Serrano pepper Recipes]] | ||
[[Category:Long-grain rice Recipes]] | [[Category:Long-grain rice Recipes]] | ||
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[[Category:Green onion Recipes]] | [[Category:Green onion Recipes]] | ||
[[Category:Cilantro Recipes]] | [[Category:Cilantro Recipes]] | ||
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Latest revision as of 16:29, 11 July 2012
Ingredients
- ¾ cup long-grain rice
- 1 – 2 tablespoon olive oil
- 2 green onions, sliced (white and ⅔ of green)
- 1 – 2 serrano pepper, seeded and minced
- ½ lime, juice of
- 1 teaspoon chili powder
- 1 teaspoon oregano
- ½ cup chopped cilantro
- 1¾ cups water
- salt
Procedures
- Saute green onions and serrano peppers 2 minutes in olive oil.
- Add the rice and saute another 2 to 3 minutes.
- Add lime juice, chile powder and oregano and continue sautéing another minute or so.
- Pour in water, add cilantro, bring to a boil then reduce heat, cover and simmer on very low heat for 15 minutes or until rice is done.
- salt to taste.
