Hello, I’m Clara. Today, we’re going to prepare creamy green chile rice w/ goat cheese recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Creamy Green Chile Rice w/ Goat Cheese Recipe
Creamy Green Chile Rice w/ Goat Cheese is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Creamy Green Chile Rice w/ Goat Cheese is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook creamy green chile rice w/ goat cheese using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Creamy Green Chile Rice w/ Goat Cheese:
- Get 2 C rice
- Prepare 28 oz green enchilada sauce
- Make ready 8 oz chicken stock
- Prepare 8 oz diced green chiles
- Take 4 oz goat cheese log
- Prepare 1/2 stick butter
- Make ready 1 T ground coriander
- Make ready 1 C milk
- Get 1/2 bundle cilantro; chiffonade
- Get 1 large pinch kosher salt
Instructions to make Creamy Green Chile Rice w/ Goat Cheese:
- Heat enchilada sauce and chicken stock in a saucepot.
- Melt butter in a different stock pot.
- Add rice when butter melts. Stir to coat each grain of rice. Add coriander and salt. Cook for 1 minute or until grains begin to separate.
- Add stock and sauce. Stir. Bring to a simmer. Cover. Let simmer on low heat for 15 minutes. Remove from heat. Let steam for 5 minutes. Do not remove the lid.
- Heat milk to a simmer. Add rice to the milk while stirring.
- Add diced green chiles and cilantro. Stir.
- Garnish with goat cheese.
- Variations; Avocado, yellow onion, creamed pearl onions, lime zest, ancho chile, coconut milk, chipotle, jalapeno, serrano, poblano, chimichurri, chickpeas, bell pepper, garlic, cayenne, corn, cumin, curry, lemon, mint, red onion, blood orange, parsley, olive oil, mango, orange zest, pumpkin, scallions, butternut squash, tomatillos, sweet potato, tamarind, white vinegar, sesame seeds, zucchini, almond, peanut, walnut,
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