I remember very little from high school Spanish (given it was more than a few years ago), but do recall enough to know that Arroz Verde is green rice. I was looking for a complementary side dish to a Mexican influenced dinner when I came across this Arroz Verde recipe on one of my favorite food blogs.
This was a very nice rice dish if I do say so myself. The green comes from cilantro (my favorite herb), parsley and mild green chilies. Put those with an onion and some chicken stock in a blender, then mix that with rice that you have browned and then cook the whole thing with more chicken stock. This takes longer to cook then your normal rice dish in that you let it sit for an extra 20 minutes after the normal cooking time – but its well worth the wait as it gives time for the flavors of the herbs to combine with the rice. This was a great side dish. Highly recommended!
The star of the meal was baked Chicken and Cheese Taquitos. These feature a store-bought rotisserie chicken that you shred and add to some browned onion and spices along with cheddar cheese. I love coming home with a baked chicken and tearing it apart piece by piece to go into some other recipe. There is something satisfying about getting every last piece of chicken off the bone (and snacking on bits as you go). This shredded chicken and cheese mixture is then rolled up in corn tortillas and baked for 15-20 minutes. The recipe’s author provides a great technique for rolling these that prevents the tortillas from splitting – specifically to dip the tortillas in warm chicken broth before rolling. Note that I did find that if you let them sit in the broth too long they fall apart, so a few seconds is all you need to make them pliable but not mushy.
Served the taquitos with guacamole, salsa and (of course) the arroz verde. All of us, my in-laws included, went back for seconds on this one. ¡Olé!