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ARROZ VERDE (spicy green rice)
2 cups long grain white rice (jasmine or other)
3 cups chicken broth
1/2 cup verde salsa or sauce (Herdez)
1/4 cup cilantro
4 cloves garlic
1 jalapeno
1/4 of a white or yellow onion
1 package of cotija cheese, crumbled
1 cup of cheddar, grated


Preheat oven to 350 degrees. Combine cilantro, garlic, onion & jalapeno in a food processor, pulse until chopped. Bring broth & verde salsa to a boil and stir in rice and cilantro/onion/garlic/jalapeno mixture. Cover and reduce heat to low, cook for 20-30 minutes or until rice is done.  Stir in cotija and 1/2 cup of cheddar until just mixed. Transfer to a baking dish and cover with the remaining cheddar. Bake for 10-15 minutes, until cheese is melted and slightly browned.

lard guy

i'm pretty into anything spicy, tangy & salty, and the absolute best is when the three flavors combine.  larb gai is quick to whip up and can be served hot in the winter or cold in the summer, or medium temperature any time of year.

LARB GAI

2 tablespoons roasted rice powder (available at Asian markets in the spice aisle)

16 ounces ground chicken breast (you can also use dark meat, pork or beef)

1/2 teaspoon hot chili powder, preferably Thai or Lao

8 teaspoons fish sauce (nam pla)

2 limes, juiced

1 tablespoon sugar

1/4 cup slivered red onions

2 tablespoons chopped cilantro

2 tablespoons sliced green onions

10 whole mint leaves

Iceberg lettuce leaves for serving

4 cups cooked sticky or jasmine rice, for serving.

Mix lime juice, fish sauce and sugar in a small bowl and set aside. In an oiled wok on medium heat, cook the ground chicken, stirring to break up any chunks.  Remove from heat and place chicken in a mixing bowl, add the rice powder and chili powder and stir. Add in the onions, cilantro, green onion and mint.  Pour the lime, sugar and fish sauce mixture over the ingredients and stir to combine.  Spoon onto a plate and surround with mint and lettuce leaves. Serve with rice or scoop larb into lettuce leaves.