Green Rice (Arroz Verde)

Engrossed's Note:

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. I think this would be good with added peas....more green! I would be tempted to add garlic too.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 2 -8 tablespoons olive oil (original has 1/2 cup!)
• ½ cup green bell pepper , chopped
• 3 cups cooked rice
• ¾ cup parsley , minced
• ¾ cup spinach , minced
• ½ cup chives , minced
• 3 eggs
• 1 ½ cups light cream
• 1 ½ teaspoons salt
• ¼ teaspoon white pepper
• ½ cup parmesan cheese , grated

Directions:

1. Preheat the oven to 350°F.
2. *Cook 1 cup rice to make 3 cups cooked rice.
3. Heat the oil in a skillet; saute the green peppers for 5 minutes.
4. Mix in the rice, parsley, spinach, and chives. Turn off heat.
5. Beat together the eggs, cream, salt, and pepper.
6. Stir egg mix into the rice; turn into a buttered 2-quart casserole dish.
7. Sprinkle with parmesan.
8. Bake for 35 minutes, or until set and browned.

Reviews

[Sydney Mike]

VERY TASTY RICE, this is! I pretty much minced the bell pepper as well as everything else that went into this dish! Unusual & different, & certainly a keeper! Thanks! [Made & reviewed while touring South & Central America while on Zaar's World Tour 4]

[A Good Thing]

We really enjoyed this rice. It's easy, tasty, and pretty. (-: I think the garlic is a good idea, too. Served this with Traditional Costa Rican Bean Soup and ended up putting the rice in the bean soup. It was a good match. (-; Made for ZWT4.