Green rice is a staple around here. One of those dishes that's simple, nutritious, and infinitely satisfying--comfort food at its best. We've been making what we now call "regular" green rice around here for years. The recipe comes from Deborah Madison's The Savory Way which was a gift from my sweetie on the birthday right after we were married. We've cooked just about everything out of that book but green rice is a perennial favorite of adults and kids alike in this house. The greens, herbs, Parmesan cheese, and rice is perfect blend of flavors that's become one of our staples.
With this excellent track record I was delighted to find a "new" green rice in Vegetarian Suppers from Deborah Madison's Kitchen. This version is creamy sand elegant, with the gentle bite of fire roasted chiles and velvety sour cream. I still have a few bags of treasured roasted chiles in the freezer from the farmers' market chile man and this is an honorable way to put them to good use. I added corn kernels to make it more of a green-and-yellow rice, and to very good effect, I think. Green Rice with Roasted Green Chiles and Leeks is a keeper--a perfect dish for a cold night and hungry family.