Green Rice Recipe (Arroz Verde)
Servings: 4 -6
Ingredients
- ½ heaping cup cilantro leaves and tender stems
- 1 cup tightly packed baby spinach leaves stemmed if larger
- 2 ¾ cups water chicken stock or vegetable stock
- 1 ½ teaspoons sea salt
- 1 Tablespoon unrefined extra-virgin olive oil
- 2 Tablespoons unsalted butter
- 1 ½ cups long-grain brown basmati rice*
- ¼ cup green onion finely chopped
- 3 garlic cloves finely chopped
- 1 Poblano chili stem and seeds discarded, diced (or if you have time, roasted, skin peeled, diced) or 1 green bell pepper, diced
Instructions
- Put the cilantro, spinach, and 1 ¼ cups of water in a blender and blend until pureed. Add the remaining 1 ½ cups of water and salt and blend until well combined.
- In a medium (3 qt) heavy-bottomed saucepan with a tight-fitting lid, heat oil and butter over medium heat. When butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3-4 minutes. Add the onion, garlic and chili and cook 1-2 minutes, stirring constantly.
- Add the contents of the blender, stir well, turn heat to high and bring to a boil. Cover the pan, turn the heat to low, and simmer for 50 minutes. Fluff with a fork, cover, and cook another 5 minutes.
- Take the pan off the heat and let the rice steam in the covered pot for 10 minutes or until you are ready to serve.
Notes
If you use white rice, reduce cook time to 20 minutes.