Arroz Verde – Recipe!

Arroz Verde or green rice is a simple side dish that is great served alongside chicken, pork, fish or roasted vegetables.  It is made with long-grain rice and a variety of different ingredients to make it green, depending upon the recipe.  Arroz Verde is often made with poblano chilies and a jalapeno pepper, but in my recipe, it’s not spicy because it’s made with spinach and herbs.

Spinach and cilantro are pureed together with some milk and chicken broth for a vegetal base that is as aromatic as a spring garden.  The rice starts by sautéing some onions and garlic to create an environment to absorb the green colored liquid and after cooking, it’s a gorgeous pot of fluffy herbaceous rice.  If you’re a vegetarian, you can add vegetable stock instead of chicken.  This rice makes pretty great leftovers for enjoying for lunch the next day – just reheat it in the microwave.

Ingredients

1 cups spinach

1 cup cilantro leaves

1 cup whole milk

1 cup chicken broth

1 1/2 tablespoons olive oil

1 cup long grain rice

1/2 white onion, diced

1 clove garlic, minced

salt & pepper

(Serves 4)

To Prepare:

1. In a blender, add spinach and cilantro, puree until roughly chopped.  Add milk, broth, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, puree until smooth.
2. In a saucepan, add olive oil and place over medium-high heat.  Add onion and garlic and sauté for 2 minutes.  Add rice and stir to combine.  Cook rice for 3 minutes, stirring occasionally.
3. Add green liquid and stir to combine.  Turn heat to low and cover pan with lid.  Cook for 20-25 minutes, stirring every 5 minutes.  Serve hot and enjoy!