In Estes Park (the town outside of Rocky Mountain National Park) we ate at Ed's Cantina. We had fish tacos and Mahi Mahi and green rice and slaw and everything was absolutely delicious!
Anyway, the meal inspired me to cook some Mexican when we returned. I googled "green rice" and found a recipe from Rick Bayless. I also prepared pan-seared swordfish and fresh tomatoes. Delicious!
Mexican Green Rice (Adapted from Rick Bayless)
1 cup rice
Small onion, chopped
1 celery rib, chopped
Handful parsley and cilantro, stems removed
2 poblano chilies, chopped (or crushed red pepper)
1 clove garlic, chopped
2/3 cup chicken broth
2 tablespoons olive oil
1 cup peas
Add 1 ¼ cup of water to onion, garlic, chilies, cilantro and parsley. Cover, bring to a boil and simmer 10 minutes. Puree mixture in food processor or blender, including water.
Sauté rice in oil for 7 minutes. Add broth, vegetable mixture and salt, cover and bring to a boil then simmer 15 minutes. Add peas and let sit for 10.
Grill or pan fry fish
1 bunch cilantro, stems removed
Processes ingredients. Store leftover in refrigerator
Tomatoes with red onion
Tomatoes, chop into bite-sized cubes
Red onion, diced
Drizzle with cilantro dressing