Best Arroz Verde Recipes

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GREEN RICE (ARROZ VERDE)



Green Rice (Arroz Verde) image

There are many ways to make arroz verde, but most have something in common: a brightness and depth from the addition of plenty of fresh green ingredients, such as chiles and herbs. This recipe toasts the rice in oil first, then seasons it with a purée of onion, poblano, jalapeños and herbs. For a more complex dish, replace the cooking water with chicken stock or vegetable stock, and serve it with a side of soupy black beans.

Provided by Tejal Rao

Categories     grains and rice, side dish

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 11

1 cup long-grain white rice, such as jasmine
1/4 cup olive oil
1/2 cup roughly chopped white onion (about half a small onion)
1/2 cup roughly chopped poblano pepper, stemmed and seeded (about half a large poblano)
1 jalapeño, stemmed, seeded and roughly chopped
2 cloves garlic, peeled
1/2 cup cilantro leaves
1/4 cup parsley leaves
1 teaspoon kosher salt, plus more to taste
1 1/4 cups chicken stock or water
1 lime, halved, to serve

Steps:

  • Rinse the rice a few times, until the water that drains from it runs almost completely clear. Set aside to drain well. Put the onion, poblano, jalapeño, garlic, cilantro, parsley and salt in a food processor with a splash of the measured stock or water if needed, to help the blades catch the ingredients and break them down. Purée until smooth.
  • Heat oil in a medium, heavy-bottomed pot over medium-high heat, then add the rice and stir well. When the grains are dry and toasted, and some are starting to color, about 5 to 10 minutes, add the mixture from the blender along with the remaining stock or water.
  • When the liquid comes to a rolling boil, give it a good stir, scraping at the bottom of the pot. Put a lid on the pot and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for another 15 minutes before opening the lid. The green purée will have settled on the top of the rice, so gently mix it in as you stir and aerate the rice with a spatula. Taste, season with salt and serve with a wedge of lime.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams

ARROZ CON POLLO WITH SALSA VERDE



Arroz con Pollo with Salsa Verde image

Provided by Tyler Florence

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 21

1 (3-pound) whole chicken, cut into 10 serving pieces
4 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 teaspoons ground cumin
1 1/2 tablespoons dried oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
2 dried chorizo sausages (about 1 1/4 pounds), cut into 1-inch chunks
1 Spanish onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and chopped
2 bay leaves
2 cups long grain white rice
1 (15-ounce) can diced tomatoes with liquid
3 cups low-sodium chicken broth, warm
1 cup pimento stuffed green olives
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves
1/4 cup blanched almonds, toasted
1/2 cup olive oil
1 lime, juiced

Steps:

  • Preheat oven to 350 degrees F.
  • Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
  • In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
  • Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
  • To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.

GREEN POBLANO RICE (ARROZ VERDE AL POBLANO)



Green Poblano Rice (Arroz Verde al Poblano) image

Provided by Rick Bayless

Categories     Pepper     Rice     Side     Vegetarian     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 2/3 cups chicken broth or water
2 fresh poblano chiles, stems and seeds removed, and roughly chopped
12 sprigs cilantro, plus extra for garnish
Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
1 tablespoon vegetable or olive oil
1 cup rice, preferably medium grain
1 small white onion, cut into 1/4-inch dice
5 garlic cloves, peeled and finely chopped

Steps:

  • The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
  • The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
  • Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it's ready to serve.
  • Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
  • Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.

ARROZ CON POLLO WITH SALSA VERDE (RICE AND CHICKEN CASSEROLE)



Arroz Con Pollo With Salsa Verde (Rice and Chicken Casserole) image

I think this one is from FoodTV but I don't remember which program. The smell while it cooks will have your neighbors stopping by for a "chat". It is a real crowd pleaser. Prep. time doesn't include marinating time.

Provided by Pierre Dance

Categories     One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 23

1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 teaspoons fresh ground cumin
1 1/2 tablespoons Mexican oregano (Not as sweet as the Mediterrean)
2 teaspoons real Hungarian paprika
1/2 teaspoon cayenne
2 tablespoons olive oil
8 -10 boneless chicken thighs
2 tablespoons olive oil
1 lb dry chorizo sausage, cut into 3/4 inch pieces
1 sweet onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded,chopped
2 bay leaves
2 cups basmati rice
1 (15 ounce) can diced tomatoes, with liquid
3 cups chicken stock, warm (Homemade is best)
1 cup pimento stuffed olive
1 -2 jalapeno, seeded,devained,minced
1/4 cup fresh cilantro, chopped
1/4 cup blanched almond, toasted
1/2 cup extra virgin olive oil
1 lime, juice of

Steps:

  • Preheat oven to 350°F.
  • Mix spice paste in a small bowl.
  • Wash Chicken, pat dry.
  • Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
  • In a dutch oven heat remaining Oil over medium heat.
  • Fry Chorizo'til crisp, remove, dry on paper towel.
  • Add Chicken, skin side down, brown well on all sides.
  • Remove, drain on paper towel.
  • Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
  • Remove bay leaves.
  • Stir in Rice, coat well with sofrito.
  • Add Tomatoes and Stock.
  • Season with salt and pepper.
  • Place Chorizo and Chicken on top of rice mixture.
  • Bring to a boil, simmer 5 minutes.
  • Cover pot, transfer to oven.
  • Bake 20 minutes'til rice is done and has absorbed the liquid.
  • ---SalsaVerde---.
  • Puree all salsa ingredients'til smooth.
  • Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.

ARROZ VERDE (GREEN RICE WITH CILANTRO)



Arroz Verde (Green Rice with Cilantro) image

The green color of the rice comes from poblano chiles and cilantro. Arroz verde is a popular Mexican side dish that goes well with fish tacos, grilled chicken, or fahitas.

Provided by GabrielPadilla

Categories     Side Dish     Rice Side Dish Recipes

Time 1h17m

Yield 4

Number Of Ingredients 9

2 poblano peppers, halved and seeded
2 tablespoons vegetable oil, divided
½ onion, chopped
1 clove garlic, minced
2 cups water
15 sprigs cilantro, chopped
½ lime, juiced
1 cup uncooked white rice
1 tablespoon chicken bouillon granules

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Heat 1 tablespoon oil in a medium saucepan over medium heat; cook onion and garlic until soft and translucent, about 5 minutes.
  • Combine poblano peppers, onion, garlic, water, cilantro, and lime juice in a blender; blend until smooth.
  • Heat remaining 1 tablespoon oil in a medium saucepan. Cook and stir rice, stirring frequently, until transparent, 2 to 3 minutes. Add poblano mixture and bring to a boil. Stir in chicken bouillon. Reduce heat to low, cover, and cook until rice has absorbed all liquid and is soft, about 20 minutes.
  • Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 42.7 g, Fat 7.4 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 41.2 mg, Sugar 2.2 g

ARROZ CON POLLO VERDE



Arroz con Pollo Verde image

Peruvian arroz con pollo stands apart from other versions of chicken and rice across Latin America thanks to the addition of a bright green cilantro purée and aji amarillo, a fruity yellow hot pepper that's similar in flavor to habaneros or scotch bonnets. Traditionally, the dish contains choclo, very large and chewy Peruvian corn kernels with earthy flavor. Cooked canned hominy makes a great substitute that offers a similar taste and texture. This one-pot homestyle dish is commonly served with salsa criolla, a tangy and spicy red onion relish, but a Louisiana-style hot sauce is a good alternative.

Provided by Kay Chun

Categories     grains and rice, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups cilantro leaves and tender stems
3 tablespoons neutral oil, such as safflower or canola oil
2 pounds boneless, skinless chicken thighs, each thigh halved lengthwise
Kosher salt and black pepper
1 cup finely chopped yellow onion
3 garlic cloves, minced
1 teaspoon ground cumin
2 cups basmati rice
1 (15-ounce) can hominy, rinsed and drained
3 cups low-sodium chicken broth
2 tablespoons jarred ají amarillo paste
1 large red bell pepper, cored, seeded and thinly sliced
1/2 cup thawed frozen peas
Salsa criolla or hot sauce, for serving

Steps:

  • In a blender, combine cilantro and 6 tablespoons of water, and purée until smooth. Set aside.
  • In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 5 minutes. Transfer chicken to a plate, and repeat with remaining chicken.
  • Add remaining 1 tablespoon oil and the onion to the empty pot, and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cumin until fragrant, about 30 seconds. Add rice and hominy, season with salt and pepper, and stir until well combined, 30 seconds. Add broth, aji amarillo paste, bell pepper and reserved cilantro purée, scraping the bottom of the pot to remove any browned bits.
  • Nestle the chicken with any accumulated juices into the pot, and bring to a boil over high. Cover, reduce heat to low and cook until rice is tender and all of the liquid is absorbed, about 20 minutes.
  • Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.

PERUVIAN ARROZ VERDE CON POLLO



Peruvian Arroz Verde Con Pollo image

Peruvian food is a little strange for me. The first dish I had was with raw fish.I cringed at hearing the words "raw fish". Surprisingly, it was delicious. Last nite, a Peruvian friend came over and cooked something that completely blew my tastebuds and I craved for even more. She cooked Arroz con Pollo a la Peru.

Provided by rainna

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

8 pieces skinless chicken
salt and pepper
1/2 cup oil
1 big red onion, chopped
3 garlic cloves, chopped
1 cup fresh cilantro, blended in a food processor with a little water
1/2 cup Guinness stout or 1/2 cup lager beer
2 bell peppers, sliced for added color (1 red and 1 green or or yellow. This is optional)
3 cups rice
1 cup mix peas
2 1/2 cups chicken stock

Steps:

  • Season chicken with salt and black pepper. Fry in oil until golden brown and remove from fire. Leave to cool.
  • In the same oil, saute the chopped garlic, onion, bell peppers and cilantro. You can also use really red hot firebird peppers if you like it spicy.
  • Add the chicken and stir for 2 - 3 minutes. Add beer and simmer for about 10 minutes until chicken is cooked.
  • Add the rice and mixed peas. Mix well for a couple of minutes. Add chicken stock (salt if needed) and simmer for another 20 minutes or until rice is cooked and slightly burnt at the bottom.

Nutrition Facts : Calories 520, Fat 15.1, SaturatedFat 2.4, Cholesterol 2.2, Sodium 118.3, Carbohydrate 73.8, Fiber 3, Sugar 3.9, Protein 9.2

ARROZ VERDE (MEXICAN GREEN RICE)



Arroz Verde (Mexican Green Rice) image

Nice Mexican twist on boring old rice. If you can't find parboiled rice at your grocery store, long-grain rice may be substituted, but just won't be quite as yummy.

Provided by Melanie2590

Categories     Long Grain Rice

Time 27m

Yield 8 serving(s)

Number Of Ingredients 11

3 1/2 cups chicken broth or 3 1/2 cups water
2 coarsley chopped poblano peppers, stems and seeds removed
1 coarsley chopped jalapeno, stem and seeds removed
2 chopped scallions or 2 green onions
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
3 tablespoons vegetable oil
3 garlic cloves, peeled, chopped
2 cups parboiled rice or 2 cups brown rice, uncooked
1 lime, juice of

Steps:

  • Place the peppers, scallions, parsley, cilantro, garlic, and salt (if using chicken stock, reduce amount of salt to 1 tsp) in a food processor and process until smooth. Add a little water if needed.
  • Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.
  • Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.
  • Add the chicken broth or water. Bring to a boil, then reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.
  • Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.

GREEN RICE (ARROZ VERDE)



Green Rice (Arroz Verde) image

Green rice (arroz verde) is one of my favorite side dishes. You can add chiles and other spices but my favorite is the plain version just with cilantro. I cook the rice in water but you can also use chicken broth.

Provided by gem

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 tablespoon vegetable oil
1 cup uncooked white rice
2 cups water
1 bunch fresh cilantro
1 teaspoon salt

Steps:

  • Heat oil in a medium saucepan and cook rice, stirring frequently, until transparent, 2 to 3 minutes.
  • Combine water, cilantro, and salt in a blender; blend until smooth and cilantro is chopped very finely. Pour over rice and increase heat to high. Bring to a boil and cook for 3 minutes. Reduce heat to medium-low, cover, and cook until rice has absorbed all the liquid and is soft, about 20 minutes.
  • Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 39.2 g, Fat 3.8 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 591.9 mg, Sugar 0.4 g

ARROZ VERDE (GREEN RICE)



Arroz Verde (Green Rice) image

This is an authentic Mexican rice dish from Jim Peyton, and despite it's somewhat odd sounding ingredients, it is fantastic!!! Great with any meat dish. I sometimes make this for myself for dinner, with nothing but the rice and a glass of white wine to enjoy with it. Leftovers heat up well, too.

Provided by P48422

Categories     Grains

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup tightly packed fresh cilantro stem (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1 1/2 oz.)
1 1/4 cups chicken stock (low salt, please)
1 1/4 cups milk
1 teaspoon salt
1 tablespoon olive oil
3 tablespoons unsalted butter
1 1/2 cups long grain rice
1/4 cup finely minced onion
1 garlic clove, minced

Steps:

  • Put the cilantro, spinach and chicken stock in a blender and blend until finely pureed.
  • Add the milk and salt and blend just until everything is blended.
  • Set aside.
  • In a 3 qt saucepan with a good lid, heat the olive oil and butter.
  • When the butter is melted, add the rice and saute until it just begins to brown (3 minutes).
  • Add the onion and garlic and cook another minute, stirring.
  • Add the contents of the blender, stir well, bring the mixture to a boil, then put the lid on and turn the heat to low.
  • Allow to cook at least 20 minutes.
  • Stir the rice very carefully with a fork, then cover and let it cook another 5 minutes.
  • Turn off the heat and let the rice steam, covered, for about 10 minutes before serving.

Nutrition Facts : Calories 442.5, Fat 16.2, SaturatedFat 8.1, Cholesterol 35.8, Sodium 738.1, Carbohydrate 63.2, Fiber 1.3, Sugar 1.8, Protein 9.8

GREEN RICE (ARROZ VERDE)



Green Rice (Arroz Verde) image

Provided by Daisy Martinez

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 cup canola oil
4 cups long-grain white rice
2 tablespoons salt
1/4 cup olive oil, plus more for finishing, optional
3 cloves garlic, minced
1 box frozen chopped spinach, defrosted and squeezed dry
Salt and freshly ground black pepper

Steps:

  • To make the rice: Heat the oil over medium-high heat in a large saucepan with a heavy bottom or small Dutch oven. Add the rice and the salt and stir to coat. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of 2 fingers (about 1-inch). Bring to a rapid boil, and boil-without stirring!-until the water level reaches the level of the rice. Stir the rice once and reduce the heat to low. Cover and cook 20 minutes.
  • Meanwhile, make the spinach mix: Heat the olive oil in a large skillet over medium-low heat. Add the garlic, stirring so it doesn't stick, and cook until fragrant. Stir in the spinach and season with salt and pepper, to taste. Raise the heat to medium-high and cook until the spinach is just heated through. Don't overcook or the spinach will discolor.
  • Once the rice has finished cooking, fold the spinach into the pot. Fluff the rice so that the spinach is evenly distributed. Taste and season with additional salt and pepper if necessary. If you like, add a couple of drizzles of olive oil to give the rice a little gloss.

ARROZ CON POLLO WITH SALSA VERDE



Arroz con Pollo with Salsa Verde image

Make and share this Arroz con Pollo with Salsa Verde recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 21

3 lbs whole chickens, cut into 10 serving pieces
4 tablespoons olive oil, divided
salt & freshly ground black pepper
4 teaspoons ground cumin
1 1/2 tablespoons dried oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
1 1/4-1 1/2 lbs chorizo sausage, cut into 1 inch chunks
1 Spanish onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
2 bay leaves
2 cups long grain white rice
1 (15 ounce) can diced tomatoes with juice
3 cups low sodium chicken broth, warm
1 cup pimento stuffed olive
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves
1/4 cup blanched almond, toasted
1/2 cup olive oil
1 lime, juiced

Steps:

  • Preheat oven to 350° F.
  • Rinse the chicken pieces and pat dry.
  • In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne.
  • Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
  • In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.
  • Fry the chorizo over medium heat until it is crispy and renders its fat.
  • Remove the chorizo with a slotted spoon and drain on paper towels.
  • Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside.
  • Make a sofrito by sautéing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved.
  • Stir in the rice so the grains are well coated with the sofrito.
  • Add the tomatoes and broth, season with salt and pepper.
  • Return the chorizo and chicken to the pan.
  • Bring the mixture to a boil and let simmer for 5 minutes.
  • Cover and transfer pot to oven.
  • Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
  • Scatter the olives on top of the chicken and rice before serving.
  • ---To prepare the Salsa Verde---.
  • In a mortar and pestle or food processor, mash together all ingredients to form a loose paste.
  • Garnish Arroz Con Pollo with Salsa Verde before serving.

ARROZ VERDE (MEXICAN GREEN RICE)



Arroz Verde (Mexican Green Rice) image

Original recipes comes from The Complete Book of Mexican Cooking, however I've made some adjustments (of course)! I prefer the roasted chiles but fresh chopped chiles can be used. If a smooth texture rice is preferred see note at bottom of instructions.

Provided by Galley Wench

Categories     Mexican

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup poblano chiles (fresh or roasted) or 1 cup bell pepper, minced (fresh or roasted)
2 cups rice
2 tablespoons olive oil
1 large sweet onion, finely minced
1 garlic clove, crushed
4 cups vegetable broth (or chicken broth)
1 teaspoon cumin
salt
fresh ground pepper
1/4 cup fresh cilantro, chopped
1/4 cup chopped green onion

Steps:

  • Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
  • To pot add broth, peppers, onions, cumin, salt, pepper.
  • Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
  • Stir in cilantro and garnish with chopped green onions.
  • NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.

Nutrition Facts : Calories 297.8, Fat 5, SaturatedFat 0.7, Sodium 4.9, Carbohydrate 57.1, Fiber 1.8, Sugar 2.5, Protein 5.2

ARROZ CON CHILE VERDE (GREEN CHILE RICE)



Arroz Con Chile Verde (Green Chile Rice) image

Make and share this Arroz Con Chile Verde (Green Chile Rice) recipe from Food.com.

Provided by Sandy in Oklahoma

Categories     Rice

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup chicken broth (water can be used)
1 cup monterey jack cheese, cubed
1 cup instant rice
2 cups sour cream
1 teaspoon salt
1 (4 ounce) can chopped green chilies
1/4 teaspoon garlic powder

Steps:

  • Bring broth to boil in medium saucepan.
  • Add rice to water and stir. Remove water from heat, cover and let stand for 3 minutes.
  • Add all remaining ingredients to rice and place in a 2-quart, greased, casserole dish.
  • Bake at 350 degrees for 20 minutes.

Nutrition Facts : Calories 292.9, Fat 21.2, SaturatedFat 12.5, Cholesterol 56.6, Sodium 677.3, Carbohydrate 17.4, Fiber 0.6, Sugar 3.9, Protein 8.7

ARROZ DE FRANGO COM AÇAFRÃO, FEIJÃO VERDE E PIMENTO ASSADO



ARROZ DE FRANGO COM AÇAFRÃO, FEIJÃO VERDE E PIMENTO ASSADO image

Yield 2 persons

Number Of Ingredients 12

1 medida de arroz thai jasmin
2 medidas de água
4 coxas pequenas de frango
1 colher de chá de açafrão das indias (curcuma)
1 colher de chá de pimentão doce (colorau)
1 cebola pequena
1 colher de sopa de azeite
100g de geijão verde cortado em pedaços
1 pimento vermelho assado em conserva
10 azeitonas verdes recheados com pimento
sal e pimenta q.b.
salsa picada q.b.

Steps:

  • Tempere as coxas de frango com um pouco de sal e pimenta. Coloque o azeite num tacho, deixe aquecer e aloure as coxas de frango de ambos os lados. Retire e reserve. Na gordura que ficou refogue a cebola picada. Acrescente o arroz e envolva-o na gordura, assim como o açafrão.Acrescente as duas medidas de água a ferver, rectifique de sal e pimenta e junte o pimento em tiras, o feijão verde em pedaços e as azeitonas. Coloque depois as coxas de frango por cima do arroz e polvilhe-as com o colorau em pó. Tape o tacho e deixe cozinhar em lume brando até o arroz estar cozinhado e ter absorvido toda a água. Sirva polvilhado com a salsa picada.

ARROZ CON POLLO WITH SALSA VERDE



Arroz con Pollo with Salsa Verde image

In translation, arroz con pollo simply means "rice with chicken." When I was the chef at Cafeteria, the Latin American cooks made this dish for our staff meal just about every day. Its truly authentic flavors are homey and satisfying. I prefer using whole canned tomatoes and crushing them by hand because I have more control of the texture; plus the flavor is a lot better than chopped canned tomatoes.

Yield serves 6

Number Of Ingredients 23

1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons sweet paprika
1 teaspoon cayenne
1 teaspoon ground cinnamon
Sea salt and freshly ground black pepper
Canola oil
1 whole chicken, about 3 pounds, cut into 10 pieces
1 pound chorizo sausages, cut into 1-inch chunks
1 Spanish onion, diced
2 garlic cloves, minced
1 red bell pepper, seeded and chopped
2 bay leaves
2 cups long-grain white rice
1 (28-ounce) can whole tomatoes
1 quart Chicken Stock (page 156)
1 cup pimiento-stuffed green olives
1 jalapeño pepper, minced
1/2 bunch fresh cilantro
1/4 cup blanched almonds, toasted
1/2 cup extra-virgin olive oil
Juice of 1 lime
1/2 teaspoon salt

Steps:

  • In a bowl, mix the together the cumin, oregano, paprika, cayenne, and cinnamon; season with salt and pepper. Hit the spice mix with a 3-count drizzle of oil-just enough to moisten-and mash everything together with a fork to create a smooth paste. Rinse the chicken pieces and pat them dry. Rub the chicken with the spice paste and let it sit for 20 minutes to develop the flavor. While the chicken is marinating, cook the chorizo.
  • Place a large, wide Dutch oven over medium heat and hit it with a 1/2-count of oil. Toss in the chorizo and fry it until it renders its fat and gets crispy. Remove the chorizo with a slotted spoon and drain it on a paper-towel-lined platter.
  • Preheat the oven to 350°F.
  • Brown the chicken in the chorizo fat, skin side down. Depending on the pot you're using, you may have to do this in batches so you don't overcrowd things. When you can move the chicken around without the skin sticking to the bottom of the pan, flip it over and brown the other side. This whole process should take about 15 minutes. Take the chicken out of the pan and set it aside. Make a sofrito by adding the onion, garlic, bell pepper, and bay leaves to the pot; sauté until the vegetables are very soft and almost dissolved, about 10 minutes. Fold in the rice so the grains are well coated with all that flavor. Pour the entire can of tomatoes with the liquid into a bowl and hand-crush until chunky; add it to the pot along with the chicken stock. Season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let it simmer for 5 minutes. Cover and transfer the pot to the oven. Bake for 25 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. In the last 5 minutes of cooking, fold in the olives.
  • To prepare the Salsa Verde: With a mortar and pestle or food processor, mash or pulse all the ingredients together to form a chunky paste. Garnish the Arroz con Pollo with Salsa Verde before serving.

CAPE VERDE ARROZ DE MARISCO BY KIKI CANUTO RECIPE BY TASTY



Cape Verde Arroz De Marisco By Kiki Canuto Recipe by Tasty image

Here's what you need: long grain rice, unsalted butter, sea salt, water, extra virgin olive oil, red bell pepper, yellow bell pepper, large yellow onion, garlic, red chili flakes, tomato paste, frozen calamari, medium shrimp, fresh mussel, frozen organic peas, lemon, fresh parsley

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

2 cups long grain rice, white, rinsed
4 tablespoons unsalted butter, room temperature, divided
2 teaspoons sea salt, divided
5 ⅓ cups water, divided
extra virgin olive oil, to taste
1 red bell pepper, diced
1 yellow bell pepper, diced
½ large yellow onion, diced
5 cloves garlic, minced
1 teaspoon red chili flakes
1 tablespoon tomato paste
8 oz frozen calamari, 1 package, defrosted
1 lb medium shrimp, shell on, approx 35
½ lb fresh mussel, shell on
1 cup frozen organic peas, defrosted
1 lemon, juiced
2 tablespoons fresh parsley, chopped, plus whole parsley leaves for garnish

Steps:

  • In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
  • Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
  • Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
  • Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
  • Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
  • Transfer the cooked rice to a large bowl.
  • Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
  • Garnish with parsley leaves (optional).
  • Enjoy!

Nutrition Facts : Calories 462 calories, Carbohydrate 57 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, Sugar 4 grams

GREEN POBLANO RICE (ARROZ VERDE AL POBLANO) RECIPE | EPICURIOUS.COM



Green Poblano Rice (Arroz Verde al Poblano) Recipe | Epicurious.com image

There are many versions of special-occasion green rice in Mexico. My current favorite is this one, green with the richness and welcoming spiciness of poblano chiles, backed up by herbal cilantro and sweet onion and garlic. This full-flavored rice can accompany a simple grilled fish or chicken or any dish that weaves a little green chile into its sauce. The rice is made pilaf style, like most Mexican rices, meaning that the raw rice is fried first so that the grains will be separate when cooked. Dependable as that method is, this rice comes out a touch sticky because of all the poblano pureed into the broth. I make it ahead, spread it onto a baking sheet to cool and allow excess moisture to evaporate, so the rice will fluff up into separate grains. Then I reheat it in a steamer.

Provided by @MakeItYours

Number Of Ingredients 8

1 2/3 cups chicken broth or water
2 fresh poblano chiles, stems and seeds removed, and roughly chopped
12 sprigs cilantro, plus extra for garnish
Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
1 tablespoon vegetable or olive oil
1 cup rice, preferably medium grain
1 small white onion, cut into 1/4-inch dice
5 garlic cloves, peeled and finely chopped

Steps:

  • The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
  • The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
  • Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it's ready to serve.
  • Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
  • Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.
  • Rick Bayless's Mexican Kitchen

ARROZ VERDE (GREEN RICE)



ARROZ VERDE (GREEN RICE) image

Categories     Side

Yield 6-8 servings

Number Of Ingredients 10

1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt chicken broth
1-1/4 cups milk
1 tsp. kosher salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced

Steps:

  • Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined. In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes. Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

ARROZ VERDE MEXICANO



Arroz Verde Mexicano image

Mexican Green Rice. For this recipe, I tested Morelos' rice from Mexico. Use regular long grain white rice if Morelos' is not available. From Better Homes and Gardens. Sometimes Spanish rice just doesn't cut it.

Provided by COOKGIRl

Categories     Rice

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 11

1/2 cup fresh parsley leaves, coarsely chopped
1/2 cup fresh cilantro leaves, coarsely chopped
1/2 cup white onion, chopped
1/4 cup water
1 green chili pepper, chopped coarsely (mild or spicy)
1 tablespoon lime juice or 1 tablespoon lemon juice
2 garlic cloves, peeled and chopped
2 tablespoons olive oil
1 cup morelos' rice
2 cups vegetable broth or 2 cups chicken broth
salt, to taste

Steps:

  • In a blender combine the parsley, cilantro, white onion, water, chili pepper, lime juice, and garlic.
  • Process until almost smooth. If necessary, stop blender and scrape down sides.
  • In a large saute pan heat the olive oil on medium heat. Saute the rice for about 5 minutes or until golden brown.
  • Heat up the broth and add to the rice along with the cilantro/parsley mixture.
  • Cover pan and bring to a boil. Reduce heat to simmer and cook for approximately 20 minutes or unti rice is tender and liquid is absorded.
  • Once cooking is complete, turn off heat, keep pan on heating element for 10-15 minutes to allow rice grains to firm up.
  • Season with salt to taste.

Nutrition Facts : Calories 254.4, Fat 7.2, SaturatedFat 1, Sodium 7.8, Carbohydrate 43.1, Fiber 1.5, Sugar 1.6, Protein 4

What is Arroz Verde Recipe and How it is Prepared?

Arroz Verde is a favorite traditional Mexican rice dish that has a unique flavor and taste because of the fresh herbs and vegetables that are used in the recipe. The Spanish word "arroz" means rice, and "verde" means green. So, when combined together, it refers to a green rice dish that is typically prepared by blending vegetables and herbs with cooked rice.

Ingredients Used in Arroz Verde Recipe

The main ingredients that are typically used in Arroz Verde recipe includes:

  • Long grain white rice
  • Chicken broth or vegetable broth
  • Fresh spinach, parsley, and cilantro leaves
  • Garlic cloves
  • Onion
  • Green bell pepper
  • Jalapeno or serrano pepper
  • Heavy cream or sour cream
  • Salt and black pepper to taste
  • Olive oil or cooking spray
Preparation of Arroz Verde Recipe

The Arroz Verde recipe is quite simple and easy to prepare. The following are the typical steps involved in preparing the dish:

  1. Rinse and drain the rice in cold water to remove any excess starch, and then set it aside.
  2. In a food processor or blender, blend the spinach, parsley, and cilantro leaves with garlic cloves and jalapeno or serrano pepper until smooth.
  3. In a large saucepan, heat olive oil or cooking spray and sauté diced onion and green bell pepper until tender.
  4. Add the rice into the saucepan and stir until it is coated with the onion and bell pepper mixture. Cook for about 2-3 minutes.
  5. Add the blended spinach and herb mixture to the rice along with chicken broth or vegetable broth, and stir well until combined.
  6. Bring the mixture to a boil, and then reduce the heat to low, cover the saucepan with a tight-fitting lid and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
  7. Remove the saucepan from heat and let it stand covered for 5-10 minutes.
  8. Fluff the rice with a fork and add heavy cream or sour cream and salt and black pepper to taste. Stir well and serve hot.
Variations of Arroz Verde Recipe

There are several variations of the Arroz Verde recipe that adds different flavors and textures to the dish. Some of the popular variations include:

  • Adding roasted poblano pepper, which gives the dish a smoky and earthy flavor.
  • Using arugula instead of spinach, which adds a peppery and bitter flavor to the dish.
  • Adding corn kernels, which gives a sweet and crunchy texture to the dish.
  • Using brown rice instead of white rice, which adds a nutty and chewy texture to the dish.
  • Adding queso fresco or cotija cheese on top of the serve dish to give the dish a creamy and salty flavor.
Health Benefits of Arroz Verde Recipe

The Arroz Verde recipe is not only delicious and flavorful but also packed with essential nutrients that are beneficial for health. Some of the significant health benefits of Arroz Verde recipe include:

  • Spinach is an excellent source of vitamin K, which is essential for blood clotting and bone health. It also contains high levels of vitamin A, vitamin C, and folate.
  • Parsley is rich in antioxidants and vitamin C, which helps to boost the immune system and prevent chronic diseases.
  • Cilantro is a good source of minerals such as calcium, potassium, and iron, which are essential for healthy bones and muscles.
  • Jalapeno or serrano pepper contains capsaicin, which has anti-inflammatory and analgesic properties.
  • Brown rice is high in fiber, which helps to improve digestion and prevent constipation. It also contains essential minerals such as magnesium, phosphorus, and manganese.
Conclusion

The Arroz Verde recipe is a versatile and colorful dish that can be served as a side dish or as a main course. It is not only delicious and healthy but also easy and straightforward to prepare, making it a perfect addition to any meal. So, next time you are in the mood for something different and flavorful, try making Arroz Verde, and you won't be disappointed.

Arroz verde or green rice is a delicious and nutritious dish that is popular in many countries. It is also versatile and can be served as a side dish or main course, adding a pop of color to any meal. If you want to impress your friends and family with your culinary skills, or if you want to try something new and healthy, make arroz verde. Here are some valuable tips to help you create the perfect arroz verde recipes.

Tip 1: Choose the Right Rice

The key ingredient of arroz verde is rice. Choosing the wrong type of rice can ruin the dish's texture and flavor. For arroz verde, it is recommended to use long-grain rice, such as basmati, jasmine, or Carolina. These varieties are perfect for this dish because they absorb liquids without becoming sticky or mushy. Avoid short-grain rice, such as sushi rice or arborio, which are stickier and more suitable for sushi or risotto.

Tip 2: Blend the Greens Thoroughly

The green color of arroz verde comes from the herbs and vegetables used in the recipe. To achieve the best result, it is essential to blend the greens thoroughly. This will ensure that the flavor and color are evenly distributed throughout the rice. Use a food processor or blender to chop the greens into small pieces, and add some water to make a smooth puree. Strain the puree through a fine mesh sieve to remove any large pieces.

Tip 3: Use Fresh Herbs and Vegetables

The flavor and aroma of arroz verde depend on the quality and freshness of the herbs and vegetables you use. For this recipe, you'll need fresh parsley, cilantro, spinach, and poblano peppers. Make sure your greens have vibrant colors, firm textures, and no signs of decay or wilt. It's also essential to remove any stems, leaves, or seeds that are tough or bitter. If you can't find fresh herbs or vegetables, frozen ones are a good alternative.

Tip 4: Sauté Rice Before Cooking

Sautéing the rice before cooking is a crucial step that enhances the arroz verde's texture and flavor. Heat some oil in a large pot or Dutch oven, add the rice, and stir constantly until it turns golden brown. This process helps to seal the rice's surface, preventing it from becoming too sticky or soggy when cooked. It also adds a nutty flavor to the rice, which complements the greens' freshness.

Tip 5: Use Chicken or Vegetable Broth

To make arroz verde, you need to add liquid to the sautéed rice and blend of greens. Instead of plain water, use chicken or vegetable broth. This will add more depth and richness to the dish and make it more flavorful. The broth also provides the necessary nutrients and minerals to the rice, making it healthier than using plain water. If you are a vegan or vegetarian, use vegetable broth instead of chicken broth.

Tip 6: Cook the Rice Slowly and Cover the Pot

Cooking the rice slowly and covering the pot is essential for making perfect arroz verde. After adding the broth and puree to the sautéed rice, bring it to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the rice cook for about 18-20 minutes. Do not lift the lid or stir the rice during cooking, as this will release the steam and break the rice's surface. This method allows the rice to absorb the flavors and colors of the green puree and the broth fully.

Tip 7: Add the Greens at the End of Cooking

Once the rice is cooked, add the greens to the pot and stir gently. This step is crucial for ensuring that the greens' fresh flavors and textures are not overcooked or lost during the cooking process. Mix the greens well with the cooked rice and let the pot sit for a few minutes to allow the flavors to blend. You can also add some lime juice or grated cheese to the arroz verde to enhance the taste.

Conclusion

Arroz verde is an easy and delicious dish that is perfect for any occasion. By following these valuable tips, you can create the perfect arroz verde recipe that looks and tastes great. Don't be afraid to experiment with different herbs and vegetables to create your unique version of arroz verde. Whether you serve it as a side dish or main course, arroz verde is sure to delight your taste buds and impress your guests.

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