Thursday, January 21, 2010
Creamy Green Chili Rice
The king of the rice lovers, A.J., keeps track of how often I serve pasta over rice. Seriously, how much more can be done to rice that I haven't already done?
This recipe adapted from a Bobby Flay recipe I found on Foodnetwork, turned out not only to be very simple, but really delicious too.
The leftovers were gone the next day; it seems they go really good with scrambled eggs.
1-1/2 cups cooked white rice
1 1/2 cups heavy cream reduced by 1/2
1 can green chiles (6 oz.)
3 scallions, sliced
1/4 cup freshly chopped parsley
Salt and white pepper to taste
In a medium bowl add the rice, reduced cream and the chiles. Season with salt and white pepper to taste. Garnish with scallions and parsely and serve.
Seriously, does it get any easier than that?