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.
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
- 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.
- 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.
- 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!