Recipe for Sonoran-style spicy Mexican green 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.
Servings: 6 servings
This spicy Mexican green rice is made with tomatillo salsa verde, peas, scallions and cilantro. Use the Penca Green Tomatillo Salsa recipe from my Taste of Tucson cookbook, or your favorite jarred salsa in a pinch.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- ½ 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)
- ½ cup green peas
- 1 serrano chile diced
- 2 tablespoons dried onion flakes
- 2 tablespoons cilantro minced
- 1 teaspoon 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.
- 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.
Notes
This recipe is an excerpt from my cookbook, Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
