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.
ARROZ VERDE (MEXICAN GREEN RICE) RECIPE
This 15-minute side dish will brighten up any plate. This recipe is kicked up with Southwestern flair that's a little smoky from the cumin and poblano chile. Instead of instant Spanish rice, try this recipe the next time your family is craving fajitas, tacos, or enchiladas.
Provided by Paige Grandjean
Categories Rice
Time 15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium. Add poblano and onion; cook, stirring occasionally, until tender, about 8 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 1 minute. Transfer mixture to a food processor; add cilantro, salt, pepper and remaining 2 tablespoons oil.
- While poblano and onion cook, place water in a large microwavable bowl, and microwave on HIGH until hot, about 4 minutes. Add spinach, and let stand 1 minute. Remove spinach, and squeeze between paper towels to remove excess moisture. Add spinach to mixture in food processor. Process until smooth, about 45 seconds, stopping to scrape sides as needed.
- Cook rice according to package directions. Transfer to a large bowl, and stir in cilantro mixture. Top with queso fresco, and, if desired, additional chopped cilantro. Serve immediately.
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 (GREEN RICE)
Rich and refined, arroz verde is one of the most popular dishes I present to cooking classes.
Provided by James Peyton
Categories Side dishes
Yield six to eight.
Number Of Ingredients 10
Steps:
- Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
- In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.
- Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.
Nutrition Facts : ServingSize six to eight., Calories 210 kcal, Fat 70 kcal, SaturatedFat 4 g, TransFat 8 g, Carbohydrate 30 g, Fiber 1 g, Protein 4 g, Cholesterol 15 mg, Sodium 320 mg, UnsaturatedFat 4 g
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.
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 VERDE
Steps:
- Combine the chilies, a half-cup of the chicken stock, garlic, onion and parsley in a blender or food processor and puree until smooth.
- Heat the oil in a large skillet. Add the rice and cook, stirring, for two to three minutes to coat thoroughly with the oil. Add the chili puree and simmer for five minutes, stirring frequently. Add one cup boiling stock and stir. Cook until absorbed.
- Add another cup of boiling stock. Cook and continue adding stock, stirring frequently, half a cup at a time, until the rice is cooked al dente, firm to the bite. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 14 grams, Carbohydrate 94 grams, Fat 17 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 981 milligrams, Sugar 6 grams
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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