Forums > Specific Focus > Mexican Kitchen

patricio_lintz

Nov 4, 2006, 6:28 PM

Post #1 of 4 (1196 views)

Shortcut

My wife hates it.

Can't Post | Private Reply

She hates it when I, a gringo, experiment and change her Traditional Mexican recipes. But Lisa's out of town and my last experiment turned out pretty good.

Quick Arroz Mexicano Verde
One 210 gram (one cup) Herdez Salsa Verde, or use homemade Green salsa made with tomatillos.
1/2 Onion, diced
1/4 tsp. Diced Garlic (one peeled pod).
1/2 tsp. Salt.
One cup long grain Rice.
One cup water.
Two Tablespoons Olive oil or Corn oil.
Two whole jalapeno peppers or use four slices of canned jalapeno.
Fry garlic, onions and rice in a skillet until rice is lightly browned. Add salsa verde, other ingredients and water. Bring to a boil. Cover skillet and reduce heat to low. Cook for 10 to 12 minutes until liquid is absorbed.

www.makeyourhomeinmexico.com

(This post was edited by patricio_lintz on Nov 8, 2006, 8:10 PM)

mparrino

Nov 6, 2006, 12:16 PM

Post #2 of 4 (1157 views)

Shortcut

Re: [patricio_lintz] My wife hates it.

Can't Post | Private Reply

Patricio,
This sounds pretty similar to how my Mexican mother made rice. What part of it would your wife object to, do you know?

patricio_lintz

Nov 6, 2006, 3:23 PM

Post #3 of 4 (1138 views)

Shortcut

Re: [mparrino] My wife hates it.

Can't Post | Private Reply

She never makes Green rice. She never has heard of it. All of her recipes call for tomatoes or Red salsa. Her father was from Jalisco, mother from Texas. She was born in Texas. So i guess that she is a Tejana.

So some people down here make the green version?

Ed and Fran

Nov 6, 2006, 5:40 PM

Post #4 of 4 (1124 views)

Shortcut

Re: [patricio_lintz] My wife hates it.

Can't Post | Private Reply

So some people down here make the green version?

Never heard of it. But it sounds good, so it will probabaly get a test run here before long. Actually, while tomatillos are available here, salsa verde (that isn't made with mostly pure chile) isn't all that common in these parts.

Regards

Ed & Fran