Spicy Sonoran-Style Mexican Green Rice

Name: Spicy Sonoran-Style Mexican Green Rice
Prep time: 10 min
Cook time: 35 min
Ingredients: 1 Tbsp. unsalted butter; 1 Tbsp. olive oil; 1 cup long-grain white rice; 1/2 cup dry white wine; 2 cups vegetable or chicken stock (divided); 1 cup green tomatillo salsa; 4 green onions (chopped (about 1/2 cup)); 1/2 cup green peas; 1 serrano chile (diced); 2 Tbsp. dried onion flakes; 2 Tbsp. cilantro (minced); 1 tsp. dried Mexican oregano; Lawry’s Seasoned Salt to taste; Freshly ground black pepper to taste

This Sonoran-style spicy green Mexican rice is like summer in Tucson – dependably hot, greener than you might expect, and full of complexities that must be experienced to be appreciated. This recipe was originally published in my cookbook, Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona.

green rice with peas, green onions, salsa verde, and Mexican Oregano

Prep Time: 10

Cook Time: 35

Spicy Sonoran-Style Mexican Green Rice

Servings: servings

Author: Jackie Alpers

This rice is like summer in Tucson – dependably hot, greener than you might expect, and full of complexities that must be experienced to be appreciated. Use the Penca Green Tomatillo Salsa recipe from my Taste of Tucson cookbook, or your favorite jarred salsa in a pinch. Pair it with milder dishes and/or combine it with chopped or shredded roasted chicken as a filling for tacos and burritos.

Ingredients

1 Tbsp. unsalted butter
1 Tbsp. olive oil
1 cup long-grain white rice
1/2 cup dry white wine
2 cups vegetable or chicken stock divided
1 cup green tomatillo salsa Get the recipe.
4 green onions chopped (about 1/2 cup)
1/2 cup green peas
1 serrano chile diced
2 Tbsp. dried onion flakes
2 Tbsp. cilantro minced
1 tsp. dried Mexican oregano
Lawry’s Seasoned Salt to taste
Freshly ground black pepper to taste

Instructions

Melt the butter with the oil in a large saucepan over medium-high heat. Add the rice and sauté until lightly browned, about 5 minutes. Stir in the wine and cook for about a minute or until it’s evaporated. Reduce the heat to medium. Pour in 1 cup of the stock and stir until absorbed, about 5 minutes. Pour in the remaining 1 cup of stock and the green salsa. Reduce the heat to medium-low, cover, and simmer until the liquid is absorbed and the rice is soft, 15 minutes. Then stir in the green onions, peas, serrano, onion flakes, cilantro and oregano. Cover tightly, remove from heat, and let steam for 10 minutes. Season to taste with Lawry’s Seasoned Salt and freshly ground black pepper.