Arroz Verde - Green Rice

Hola amigos! How are you? I hope you've been enjoying my recipes as much as I've enjoyed making, tasting and sharing them with all of you! Today I bring another recipe, a very VERY easy one but the fact that is easy doesn't take anything away from its delicious flavor! Today I am sharing "Arroz Verde" (green rice) and it doesn't mean that the grain itself is green this rice is cooked in a sauce that makes it look green in the end.

We, Mexicans, eat a lot, A LOT of rice, I think only Asian people eat more rice than we do, we often call rice "sopa de arroz" (soup of rice or rice soup) we don't mean by this that it is soupy it's just the way we call it, any noodle or rice we call "sopa" (soup) even spaghetti we call "sopa" why? now I am wondering the same thing!

Anyway... Here is my recipe to make "Green Rice (with Vegetables)"

Note: Even when the rice uses poblano peppers it is not really hot or spicy because we remove all the seeds/veins of the peppers it has just a very mild kick to it. My 3 yr. old enjoys this rice so I assure you it is not very hot.

Arroz Verde (con Verduras)
Yields: 8-10 Servings
 Ingredients:
2 cups of white or jasmine rice* (I use and prefer jasmine)
6 tbsp. butter
2 Poblano peppers (stem, seeds and veins removed) -cut in quarters- (I use 1 poblano pepper per cup of rice)
1/4 white onion (cut into smaller wedges, it will go into the blender)
1 clove of garlic
1/2 cube of chicken bouillion (or use 2 cups of chicken stock instead of 2 of the cups of water)
*4 cups of hot water if you are using white rice or 3 1/2 cups if you are using jasmine like me.
1/2 cup of frozen mixed vegetables (optional)
Salt to taste (about 1.5 teaspoons)


Directions:

•  First make your sauce. In the jar of your blender add the poblano peppers, white onion, clove of garlic, and about 1/2 the amount of water, blend until it's all completely mixed and there are no big pieces of poblano pepper, then add the chicken bouillion to it and blend for another minute. Set aside. (The poblano peppers make a lot of "foam" then they are blended, don't worry, that's normal).

• In a big saucepan and at medium heat melt your butter. Once it has melted add the 2 cups of rice and start stirring preferably using a wooden spoon. Stir constantly until the rice has turned into a more opaque color and not as white anymore but don't let it really brown (about 4 mins.)

• Add your poblano pepper sauce to your rice (carefully because it might "jump" a lot from the heat of the pan) stir once and then add the remaining water, your frozen vegetables if you are using them and season with salt (stir JUST once again). 

• Once it starts boiling reduce the heat to low. Cover with a lid just leaving a tiny crack open (do not uncover often or stir at all again). let it cook until all the liquid is all gone (about 18 mins). Cover completely, remove from the heat and let it sit for about 5 mins. Fluff with a fork and serve.

I hope you like this simple and delicious recipe!If you do please do not forget to leave a comment, we, cooks, stay encouraged by the comments of people who enjoy our food!

Provecho!

Paloma.

Salsa verde! Picante! - Green Salsa! Hot!

Good day everybody! I thought it was about time for me to share another recipe! So, here I am! Sharing a very easy recipe to make a delicious (and authentic) Salsa Verde! This salsa is made with Green Tomatillos which are a staple in Mexican cuisine! You can find them pretty much in any Supermarket, they might look a little weird to you if you have never bought them before, they are usually covered by a very very thin yellow/brown/grayish layer of skin (it can be easily removed, it's almost like a layer of thin paper) so don't worry about that layer, it doesn't mean they are "bad" it just means that you discard that skin and use the tomatillo inside. The flavor of tomatillos is very distinct so you can't just use any kind of "tomato" as a substitute, if the recipe calls for tomatillos you have to use them. They are not expensive and they are really good.

Mexican Green Tomatillos

Salsa verde Mexicana
(Makes about 2 cups)

Ingredients:

• 5 or 6 Tomatillos verdes (green tomatillos) (it depends on their size if they are too little you need more, this is already a small kind of 'tomato', about the size of a roma tomato -just rounder-)
• 3 chiles serranos (serrano peppers) -stems removed-
• 1 clove of garlic
• salt to taste (I use 1 1/4 teaspoons)
• 3 tbsp. chopped cilantro (fresh... you cannot use dry cilantro at all in this recipe, if you can't get or don't have cilantro is better to just not use anything else instead your salsa will still be good, cilantro just takes it to a whole new level of flavor!)

Directions:
- Place the tomatillos and peppers with about 2 quarts of water in a saucepan over medium heat until they boil and the tomatillos/chiles cook until the tomatillos change color and seem to start to peel (about 15 mins). Remove from the heat.

 

 - In a blender add the cooked tomatillos,peppers (without any additional liquid where they were cooked, the tomatillos absorbed liquid anyway while cooking and that will be enough for the salsa), garlic and salt and blend until they are completely mixed and the salsa looks like this:

- Then add your chopped cilantro and blend for about 5 seconds just so it incorporates to the salsa and transfer to a container where it can be stored. Let it cool until it's room temperature and enjoy! It might "smell" like it is a very hot/spicy salsa but once it's completely cooled down you will be able to taste it and see that it is not that hot at all! You can store it in the refrigerator up to 5 days! Trust me! If you have tortilla chips or "Tostitos" this salsa will not see a second day!

I hope you like it! Remember... if you try this recipe and enjoy it... please leave a comment, a cook is always encouraged to keep cooking by the praises to her/his food!

Paloma.

Cactus Salad - Ensalada de Nopales

Hello everyone! I am just done enjoying some grilled chicken that hubby made! It's Friday so it always feels like "grilling" on Friday nights, don't you think? who knows... it might just be the weather!

Anyway... I thought about fixing something quick to go with the grilled chicken and I decided to make "Ensalada de Nopalitos" or Cactus Salad... Nopalitos are very common in Mexico and we eat them either grilled, boiled and in salad like I just did, seasoned with some red chilies and in tacos  or with eggs in the morning (I know it sounds weird but THEY ARE SOOO GOOD LIKE THAT) So I thought I would come here and share the "recipe" with you so you can hopefully try it too!

Remember that we, Mexicans, rarely use EXACT amounts when cooking, it's a lot about your very own taste and how you like/feel things so this is one of those recipes

Note: you can buy "Nopalitos" at any Hispanic Store in the produce area, don't buy the stalks, buy them already cleaned and cut so you don't have to deal with the thorns.. trust me it is not fun!

Cactus Salad: Serves about 4 (or 2 very hungry people like we were today!)
Ingredients:

• 3 cups of fresh Nopalitos (cactus)
• 1/3 white onion -whole-
• 1/3 white onion (finely chopped)
• 2 small red tomatoes (or 1 big) (cut in small cubes)
• 1 avocado (cut in small cubes)
• 1/2 cup chopped fresh cilantro
• 1 small can of Sliced (and pickled) Jalapeño Peppers - you will use 2 tbsp. of the liquid and some slices of the jalapeño peppers finely chopped - the amount of peppers depends on how much heat you like in your food, you can even use the liquid only if you don't want the peppers -
• 1/2 tsp. FRESH lime juice
• Salt and black pepper to taste

1. First boil  the nopalitos and 1/3 white onion (whole) in about 6 cups of water until the nopalitos are cooked through (they'll change to a more opaque color) -cook for about 15 mins- Then Rinse and drain about 4 times in cold water (to remove the slimy liquid from them, it won't completely go away but it'll be fine) - Place them on paper towel to remove the excess of liquid. (discard the cooked onion)
2. In a salad container mix the rest of the ingredients  (chopped onion, tomatoes, jalapeños, lime juice, avocado and cilantro), add the cooked nopalitos to the mix, season with salt and pepper and toss until it's all combined!

Enjoy with grilled meat/chicken and hot corn tortillas!

Provecho!

Paloma.

Stuffed zucchini (with bacon and mozzarella)

Hello everybody! I have been busy changing some little things on my blog... like the colors, button, etc (I encourage you to visit the Welcome Page I just added pictures of my mom, dad, husband and some random "food pictures" from Mexico) so, anyway... I was thinking that maybe many would think they are only going to find hot/spicy food recipes in my blog, but I just want you all to know that "Cooking with Fire" is not about "adding hot pepper or Tabasco sauce" to everything you cook, it's about Cooking with Passion, with Love for others! and hopefully with Real Fire on your Stove (which unfortunately, I don't have right now because my stove HAS TO BE electric in the new place we live... oh well!) but ... I just want you to know that I hope I will make this blog as varied as possible and you will find from a salad, stew, etc... to a luscious dessert! It doesn't have to be spicy at all! (sometimes it'll be! of course!) I just hope I can help "end some myths" about Mexican food being spicy! All filled with "taco seasonings" and "yellow melted cheese on top" ... Mexican food can be refined, ideal for a romantic dinner or just for a family gathering where everyone can enjoy!

So... ok... let's just go for our new recipe...

Stuffed Zucchini:

Servings: 4

Ingredients:
- 2 Zucchinis
- 1 clove of garlic (crushed and finely chopped)
- 3 slices of bacon (cut in small squares)
- 1/4 cup shredded mozarella cheese
- Salt and black pepper (to taste)

Directions:
- In a pot with water, boil the zucchinis for about 8 minutes, they should be cooked but still firm so they keep their shape.
- In the meantime fry the bacon in a pan on the stove until it's cooked all the way through and starts getting crispy. (Make sure it's not too crispy)
- Once the bacon is cooked and the zucchinis have boiled for about 8 minutes, remove the zucchinis from the water, cuth them lengthwise in halves and remove the center/pulp and seeds (set aside) and put each "empty zucchini shell" for about 30 seconds on each half in the hot fat the bacon released (the bacon can still be there cooking, it doesn't matter) just make sure you coat the zucchinis with part of the fat so they get the flavor/saltiness from the bacon.
- Remove the "zucchini shells" from the pan, season them with a little bit of salt and black pepper, set them aside.
- Now in the same pan with the bacon add the pulp/seeds from the zucchini, garlic and season with black pepper (only add salt if you taste it and think it's necessary, but remember that bacon is already salty). Cook for about 1 or 2 more minutes, stirring constantly and use this to stuff your "zucchini shells" top with mozarella cheese (you can add more if you want) and serve hot! (You can even set aside and have this ready to warm up later in the oven)

I hope you enjoy this recipe... I made it yesterday and hubby loved it! Remember that cooking "The Mexican way" is not about "amounts and following recipes to the "t" " It's about cooking with love and combining the ingredients and flavors you love! You can make stuffed zucchini with many other ingredients, you can use corn and fresh mozzarella cheese and tomato. You can also fry some ham with butter/garlic/onions and stuff your zucchini topping it all with mozzarella...You can do SO MUCH ... just get creative! ;)

Provecho.

Paloma.