Arroz Verde Mexicano

"Mexican Green Rice. For this recipe, I tested Morelos' rice from Mexico. Use regular long grain white rice if Morelos' is not available. From Better Homes and Gardens. Sometimes Spanish rice just doesn't cut it."
 
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photo by littlemafia photo by littlemafia
photo by littlemafia
Ready In:
20mins
Ingredients:
11
Serves:
4-5
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ingredients

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directions

  • In a blender combine the parsley, cilantro, white onion, water, chili pepper, lime juice, and garlic.
  • Process until almost smooth. If necessary, stop blender and scrape down sides.
  • In a large saute pan heat the olive oil on medium heat. Saute the rice for about 5 minutes or until golden brown.
  • Heat up the broth and add to the rice along with the cilantro/parsley mixture.
  • Cover pan and bring to a boil. Reduce heat to simmer and cook for approximately 20 minutes or unti rice is tender and liquid is absorded.
  • Once cooking is complete, turn off heat, keep pan on heating element for 10-15 minutes to allow rice grains to firm up.
  • Season with salt to taste.

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Reviews

  1. I liked the speedy process! I used frozen cilantro and parsley and I had to leave out the chili peppers,but I added to my dish Mucho Mas Habanero green chili sauce.I felt that something was missing but being quite new to arroz verde couldn't really tell what was it. I kind of smelt like Iranian herbs rice,due to the use of fresh herbs.
     
  2. This recipe was delicious! A nice change from regular rice. I used my food processor to prepare the ingredients instead of a blender. I also sauteed a green pepper on the side and added it in at the last minute before serving. This will be a regular on our menu.
     
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