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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.

Arroz Verde

sprinkled with cheese.

ARROZ VERDE (Green Rice Casserole)

1 pasilla pepper, chopped
1 jalapeno pepper, chopped
1 green bell pepper, chopped
1/2 cup fresh cilantro leaves, loosely packed
1/4 cup epazote leaves, fresh or dried
5 cloves of garlic, peeled and crushed
3 cups chicken stock
4 tablespoons butter
1 cup chopped onion
1 cup long grain white
1 cup brown rice
3 cups grated Mexican blend cheese
1 cup whole milk

Place first six ingredients in a blender and puree. Set aside. Heat butter in a large pot over medium heat until melted, add onion and sauté for 1 minute. Add the green broth and bring to a boil, add a couple of tablespoons of salt, broth should be salty, add mroe salt if needed. Add the rice to the the broth and bring to boil. Reduce heat to low and simmer covered for 15-25 minutes. Check after 15 minutes and stir, continue cooking if needed.  Rice should be thoroughly cooked before baking.
Preheat oven to 350° F. Add cheese and milk to rice pot and stir to combine. Place mixture in one large casserole dish and sprinkle tops with remaining cheese. Bake for 20 minutes, and then transfer to broiler to brown the cheese on top.