Recipe of Speedy Creamy Green Chile Rice w/ Goat Cheese

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, creamy green chile rice w/ goat cheese. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Creamy Green Chile Rice w/ Goat Cheese is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Creamy Green Chile Rice w/ Goat Cheese is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have creamy green chile rice w/ goat cheese using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Creamy Green Chile Rice w/ Goat Cheese:

1. Prepare 2 C rice
2. Prepare 28 oz green enchilada sauce
3. Take 8 oz chicken stock
4. Take 8 oz diced green chiles
5. Get 4 oz goat cheese log
6. Prepare 1/2 stick butter
7. Prepare 1 T ground coriander
8. Get 1 C milk
9. Get 1/2 bundle cilantro; chiffonade
10. Prepare 1 large pinch kosher salt

Instructions to make Creamy Green Chile Rice w/ Goat Cheese:

1. Heat enchilada sauce and chicken stock in a saucepot.
2. Melt butter in a different stock pot.
3. 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.
4. 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.
5. Heat milk to a simmer. Add rice to the milk while stirring.
6. Add diced green chiles and cilantro. Stir.
7. Garnish with goat cheese.
8. 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 wine vinegar, sesame seeds, zucchini, almond, peanut, walnut,

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