Recipe: Red Rice
Recipe: Green Rice
At the Border Grill restaurants in Santa Monica and Las Vegas, tacos arrive with a two-tone accompaniment ― moist and mild red rice and boldly flavored green rice. To achieve these colors, chefs Mary Sue Milliken and Susan Feniger cook rice with the elements of red and green salsa: tomatoes, onions, and a touch of jalapeño for the red, and a vibrant blend of poblano chilies, cilantro, and tomatillos for the green.
These contrasting versions of Mexican rice would make great additions to a Cinco de Mayo buffet, perhaps with your favorite fajitas. But they both taste so good, you may simply decide to wrap them with black beans in tortillas and call it a meal.