ARROZ VERDE (GREEN RICE)
This green rice, or arroz verde, is so rich and full of flavor... not to mention the vibrant green color! You can pair this rice with any main dish!
Provided by The Chunky Chef
Time 33m
Number Of Ingredients 12
Steps:
- To a blender or food processor, add cilantro, spinach, chicken stock, milk and salt. Puree until smooth and well combined. Set aside.
- Add olive oil and butter to a large saucepan (with tight fitting lid), and heat over MED heat.
- Add rice and stir. Saute rice, stirring often, until it starts to toast and turn golden brown. This will take about 3 minutes or so.
- Add onion, jalapeno and garlic, and saute for an additional minute, stirring constantly.
- Pour in pureed mixture, stirring to combine well.
- Increase heat to HIGH to bring to a boil. Once it boils, reduce heat to LOW, cover with lid, and cook for 20 minutes.
- Stir rice once, cover pan again and cook another 5 minutes.
- Turn off the heat and let rice sit in the covered pot for 10 minutes.
- Fluff with a fork and serve.
- Squeeze a lime quarter over the rice right before eating for extra freshness!
ARROZ VERDE (GREEN RICE)
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
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 POBLANO RICE (ARROZ VERDE AL POBLANO)
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
History and Origin
Arroz verde has its roots in Mexico City and is believed to have originated in the early 1900s. The dish was created as a way to use leftover rice and fresh herbs that were common in Mexican cuisine. The use of cilantro and other vegetables in arroz verde made the dish a staple in many households and a popular menu item in restaurants across Mexico.Ingredients
To make arroz verde, you will need the following ingredients:- 2 cups of long-grain white rice
- 1 bunch of fresh cilantro
- 2 poblano peppers
- 1 small onion
- 2 garlic cloves
- 3 cups of chicken broth
- 1 tablespoon of olive oil
- Salt to taste
Substitutions
While this recipe calls for poblano peppers, you can substitute them with green bell peppers or jalapenos based on your taste preference. You can also use vegetable broth instead of chicken broth to make this dish vegetarian.Preparation
Follow the below steps to prepare arroz verde:- Rinse the rice and soak it in water for 30 minutes before cooking.
- While the rice is soaking, roast the poblano peppers on an open flame or under a broiler until the skin is charred. Once cool, remove the skin, stem, and seeds from the peppers and cut them into small pieces.
- In a blender, combine the cilantro, poblano pepper pieces, onion, garlic cloves, and chicken broth. Blend the ingredients until they form a smooth puree.
- In a large pot, heat the olive oil and saute the rice for 2-3 minutes until it is lightly toasted. Add the puree to the pot and stir well to combine.
- Add salt to taste and bring the mixture to a boil. Once boiling, reduce the heat and cover the pot with a tight-fitting lid.
- Cook the rice for 15-20 minutes until the liquid has been absorbed and the rice is cooked through. Stir the rice occasionally to prevent it from sticking to the bottom of the pot.
- Once done, remove the pot from heat and let it sit for 5-10 minutes before fluffing it with a fork. Serve hot as a side dish or a main course.