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 (MEXICAN GREEN RICE)
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
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)
Provided by Daisy Martinez
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
GREEN RICE (ARROZ VERDE)
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
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 VERDE (MEXICAN GREEN RICE)
Steps:
- Add remaining stock, simmer, cover, cook: Add the rest of the chicken stock to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Let cook on a very low simmer for 15 minutes, or as long as your package of rice indicates is the right cooking time for your rice.
Nutrition Facts : Calories 154 kcal, Carbohydrate 17 g, Cholesterol 3 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 233 mg, Sugar 2 g, Fat 8 g, ServingSize Serves 6, UnsaturatedFat 0 g
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
ARROZ CON CHILE VERDE (GREEN CHILE RICE)
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
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 VERDE (MEXICAN GREEN RICE)
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
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
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