Green Rice and Taquitos with Piquillo Pepper Crema
Servings 4
Ingredients
- Frozen Chichen and Cheese Taquitos (or any variety you like)
Green Rice
- 3 cup long-grain white rice, cooked
- 1 cup tightly packed fresh cilantro leaves
- 1 green onion, cut into pieces
- 2 garlic cloves, minced
- 3 tablespoons fresh lime juice
- 2 tablespoon olive oil
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- Salt to taste, if needed (see notes)
Piquillo Pepper Crema
- 1 cup Crema Mexicana see notes
- 6 – 8 whole Piquillo Peppers
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon Kosher salt
Instructions
- Preheat oven. Bake taquitos according to packet instruction.
Green Rice
- Cook plain white rice to your liking or use leftover rice. This is my recipe for Green Rice.
- In a blender or small food processor, combine cilantro, green onion, garlic, lime juice, oil, cumin, pepper, salt (if using), and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.
Piquillo Pepper Crema
- Process the piquillo pepper crema ingredients in a food processor. Set aside.
- Serve taquitos with green rice and black beans. Drizzle with piquillo pepper crema. Enjoy!
Notes
1.- When adding salt to the cilantro mixture consider that the rice also has salt so do not add too much. I didn't add any because my rice was well seasoned.
2.- Crema Mexicana can be found in many grocery stores, in the refrigerated section.
3.- Piquillo peppers can be found in jars or cans at most grocery stores. I bought them online.
3.- Piquillo peppers can be found in jars or cans at most grocery stores. I bought them online.