Comments on: Mercadito NYC: Arroz Verde al Horno

By: Laura

Laura — Sun, 24 Jan 2010 21:00:10 +0000

Wow, this dish is such a show-stopper.

I recently resolved to stop eating the same boring stuff all the time, and to start trying out some more exciting recipes. This is the first one I went for, and I’m so happy I did.

Thanks so much for sharing this!

By: laura k

laura k — Wed, 30 Sep 2009 16:43:26 +0000

I am totally with you that epazote smells like gasoline. It really took me aback the first time I bought some.

I’m definitely bookmarking this recipe to try sometime soon. Thanks for sharing!

By: RecipeOfTheWeek

RecipeOfTheWeek — Thu, 23 Apr 2009 15:14:43 +0000

Wow. And WOW!

By: Heather

Heather — Sun, 29 Mar 2009 20:05:47 +0000

Last night my vegetarian friend and her daughter came over for dinner and I made this. She loved it and called this morning raving. I really enjoyed it too but the kids were skeptical and didn’t eat much.

This is a super make ahead dish and it actually comes together really quickly.

I had to make several substitutions but I still think it came out good and the overall color and texture were right. First off, I couldn’t get me hands on a poblano chile so I just added another green pepper and added 5 or so splashes of Tabasco green pepper sauce. Epazote was omitted altogether since I couldn’t get it and didn’t know what I could substitute. Finally, Manchego cheese was not at the store so I substituted Gruyere and that worked.

I served it with a nice salad and red wine. For dessert I cut up a few of the raspberry breakfast bars from an earlier Lottie and Doof post that I had made earlier in the week and topped them with vanilla ice cream. Yummy!!

By: Tim

Tim — Wed, 04 Mar 2009 01:54:42 +0000

Renate: That is a great idea. Thanks for sharing…

By: Renate

Renate — Tue, 03 Mar 2009 15:41:27 +0000

I made this last night and it received rave reviews. I added about a cup of chopped up cactus (nopales) to the simmering onions in butter. I think it blended well with the flavors already in the casserole. Once again, your recipe recommendations ROCK!

By: Kevin

Kevin — Tue, 03 Mar 2009 04:52:30 +0000

This rice sounds really good!

By: Tim

Tim — Fri, 13 Feb 2009 18:52:43 +0000

Oh G, I’d meet you anywhere. Happy V-Day.

By: G

Fri, 13 Feb 2009 18:31:17 +0000

Mmmmmmmmm. Yum! If I make this at home will you meet me? I’ll even have the hot sauce and mucho muchacho cerveza’s.

By: maris

maris — Fri, 13 Feb 2009 04:52:51 +0000

This looks so good! I had my birthday dinner at Mercadito this year, they have so many different kinds of tacos and I love their guacamole!

By: Choe

Choe — Thu, 12 Feb 2009 02:49:32 +0000

Linda, my food substitutions bible says that you can also use chopped fresh savory as a substitutions for epazote.

By: Mindy

Mindy — Wed, 11 Feb 2009 20:31:54 +0000

I love baked rice dishes! I get to Chicago once or twice a year, so next time, I’ll have to see if they’ve opened the new branch yet!

By: Jehan

Jehan — Wed, 11 Feb 2009 19:50:00 +0000

oooh…rice and cheese, I have to try this. This reminds me of our Rice and cheese loaf..I will have to try this.

By: Carrie

Carrie — Wed, 11 Feb 2009 19:14:06 +0000

Wow, this looks incredible. I’ve never seen anything like it, but it looks like such a great alternative to traditional Mexican rice.

By: Hayley

Hayley — Wed, 11 Feb 2009 18:18:24 +0000

This dish looks amazing, and what a beautiful green color. Thanks for sharing!

By: Jesse

Jesse — Wed, 11 Feb 2009 14:43:23 +0000

That looks fantastic! I’m always looking for new/more interesting Mexican rice dishes. I’m with you on the epazote… I think it’s the strangest taste, but it really gives a dish a distinct flavor.
This is getting bookmarked, pronto.

By: Tim

Tim — Wed, 11 Feb 2009 12:58:04 +0000

Hey Linda:
Epazote is an herb used in Mexican/Caribbean cooking. There is a good chance you won’t find it in France, you could either leave it out (I think the dish would still be excellent) or dry to get your hands on the dried epazote and use some of that. More on epazote here:
http://mexicanfood.about.com/od/spanishterms/g/Epazote.htm

By: Linda

Linda — Wed, 11 Feb 2009 09:46:28 +0000

What is epazote? I live in France and will have to punt to try and make this dish, especially when it comes to the cheese but it sure does look good.

By: The Duo Dishes

The Duo Dishes — Tue, 10 Feb 2009 19:55:14 +0000

Epazote! How awesome is it. And how funny the second time we see is used is the day after someone whipped up a dish for us using the ingredient. It really is awesome. This rice looks like it would knock our socks off.

By: Carrie

Carrie — Tue, 10 Feb 2009 18:29:17 +0000

That rice close-up is one of the best food photos I’ve yet seen. And it looks like a hell of a recipe. Thanks for getting the inside scoop!