Arroz Verde - Green Rice

This recipe is another from Fine Cooking (Issue #35 Oct/Nov 1999).  The recipe seems a bit odd, with spinach and milk, but it is really delicious.  It is great served with any Mexican meal, and we love it with Grilled Chipotle Chicken, also from Fine Cooking.

 

Serves 6-8

 

Ingredients:

·      ½ cup packed fresh cilantro

·      1 cup tightly packed fresh baby spinach (about 1 ½ ounces)

·      1 ¼ cup homemade or low-salt canned chicken broth

·      1 ¼ cup milk

·      1 t. kosher salt

·      3 T. unsalted butter

·      1 T. olive oil

·      1 ½ cups long-grain white rice

·      ¼ cup finely minced onion

·      1 garlic clove, minced

 

Directions:

1.     Put the cilantro, spinach, and broth in a blender and blend until the vegetables are pureed.

2.     Add the milk and salt, and blend a bit more until well combined.

3.     In a 3-quart sauce pan with a lid, melt the butter and olive oil.

4.     Add the rice and sauté, stirring about every 30 seconds, until it just begins to turn golden, 3-4 minutes.

5.     Add the onion and garlic and cook for about a minute, stirring constantly.

6.     Add the contents of the blender, stir well, and turn the heat up to high and bring to a boil.

7.     Cover and turn the heat to very low and cook for 20 minutes.

8.     Stir the rice gently, cover and cook for another 5 minutes.

9.     Remove the pan from the heat and let the rice steam in the covered pot for 10 minutes.

10.  Serve hot.

Grilled Chipotle Chicken Breasts with Grilled Corn and Black Bean Salsa

 

This recipe is from a Fine Cooking Grilling issue.  It is a favorite, and makes a good dinner party menu served Arroz Verde.  There are a lot of ingredients, but the marinade/sauce and salsa can be done ahead.  I have found that the marinade really makes a lot, and think you could add more chicken and not increase the marinade. I like to add avocado to the salsa - because I can!

Serves 6 

 

CHICKEN

 

Ingredients:

·      1 7-oz can chipotles in adobo sauce (you only use ½ of the can -I have also used chipotle paste in a tube)

·      1 white onion, coarsely chopped

·      ½ cup chopped cilantro

·      1/3 large jalapeno, seeded and chopped (reserve the rest for the salsa)

·      ½ cup fresh lime juice from about 4 limes

·      Kosher salt

·      2 cups mayonnaise, more as needed

·      6 boneless, skinless chicken breasts

·      Lime wedges for serving

 

Directions:

·      Put half the chipotles in a blender

·      Add the onion, cilantro, jalapeno, lime juice and a pinch of salt.

·      Puree, transfer to a bowl and whisk in the mayonnaise (add more mayo if the marinade is too spicy).

·      Reserve 1 cup of marinade for serving.

·      Add the chicken to the remaining mixture, toss to coat, cover, and refrigerator for 2 to 4 hours.

·      Remove the chicken from the marinade, leaving a light coating on it.

·      Grill the chicken without moving for 4 to 6 minutes. 

·      Flip and grill until just cooked through (160 degrees) another 4 to 6 minutes.

·      Transfer chicken to a cutting board and let rest for a few minutes.

·      Thinly slice the chicken and serve with the salsa, reserved marinade and lime wedges.

 

SALSA

 

Ingredients:

·      2 large ripe tomatoes, cut into ½ inch dice

·      2 ears of corn, husked

·      1 T. olive oil

·      1 15.5-oz can of black beans, rinsed and drained

·      4 scallions, thinly sliced

·      2/3 jalapeno, seeded and minced

·      1/3 cup chopped cilantro

·      1 ½ t. grated lime zest

·      1 ½ T. fresh lime juice

·      Kosher salt

·      I avocado, diced (optional)

 

Directions:

·      Put the tomatoes in a strainer and let the excess liquid drain.

·      Brush the corn with oil and grill over a medium high fire, turning occasionally, until the corn is charred but still crisp tender, about 8 minutes total.

·      Let the corn cool slightly, then cut the kernels from the cob.

·      Toss the corn, tomatoes, black beans, scallions, jalapeno, lime zest and juice, and salt.

·      Gently stir in the avocado if using.

Shrimp Fajitas

This recipe is based on one from Fine Cooking.  I make it often; it is a summer standard for us.  It is really delicious, especially if you can get your hands on some wild caught pink Gulf shrimp.  It is different from a “traditional” fajita recipe as the ingredients are not charred.  Nevertheless, it is delicious.  I have made some minor changes from the original recipe.

 

Notes:

• I have used larger shrimp to reduce the peeling and deveining step, just cut them in half.
• I prefer to slice the onion first in half pole to pole, trim ends and remove skin, then slice pole to pole. When sliced this way, the onion keeps its shape and does not get stringy.
• I use chipotle paste in a tube, available at Fresh Market and Sur La Table.
• I have also used flour tortillas, both are good.

 

Ingredients:

• 1 pound shrimp (26-30 per pound), shelled and deveined
• 4 T. olive oil
• 1 t. chili powder 
• Kosher salt and pepper
• 1 large yellow onion, thinly sliced
• 1 chipotle chili, minced and 1 T. of adobo sauce – or – 2 T. chipotle paste 
• 1 large clove garlic, minced
• 1 cup frozen corn or the kernels from 2 ears of fresh corn
• ¼ cup chopped cilantro

Directions:

 

ToToss the shrimp with 1 T. of olive oil, chili powder, salt and pepper and set aside.  This may be done ahead and refrigerated.

Heat 1 ½ T. olive oil in a large (12 inch) skillet over medium high heat until shimmering.

Add shrimp and cook, stirring, until they turn pink and just firm to the touch, about 2 minutes.  Transfer to a large plate.

Reduce the heat to medium and add remaining 1 ½ T. olive oil to the skillet.  Add the onion, salt to taste, and cook, stirring, until the onion softens and starts to brown, about 8 minutes.

Add the corn and shrimp, and cook stirring, until heated through, 2-3 minutes.

7.    

Sprinkle with cilantro.

 

Serve with:

• 8 corn tortillas, warmed 
• Katie’s guacamole
• Lime wedges

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