Community Pick
Arroz Verde (Green Rice)
photo by jrusk
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1⁄2 cup tightly packed fresh cilantro stem (about 1/2 oz.)
- 1 cup tightly packed fresh stemmed spinach leaves (about 1 1/2 oz.)
- 1 1⁄4 cups chicken stock (low salt, please)
- 1 1⁄4 cups milk
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 1⁄2 cups long grain rice
- 1⁄4 cup finely minced onion
- 1 garlic clove, minced
directions
- 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.
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Reviews
-
This rice is absolutely delicious! A few months ago we had some extra cilantro and spinach in the house, so I came onto RZ to find something to use them for. I am so happy I came across and decided to try this recipe because it is now one of our family favorites. We've made it several times and it always comes out perfectly. I'd never made a rice dish with milk in it before, but don't let that turn you away! This one is definitely a keeper!
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I love cilantro and wanted to serve this to my vegan guests, so I substituted veggie broth from a dry mix (surprisingly good, btw) for the chicken stock and milk, and margarine for the butter. Delicious! I thought it was a very good Mexican rice side dish. Smelled wonderful while cooking, too! Will definitely make again.
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Tweaks
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I tried making this once in my rice maker and failed horribly; I just tried again following the instructions exactly and got lovely, fluffy rice. The flavor is nice but understated, making this a good companion dish to something with a bit of kick. The only change I made was to use 3 more Tsp olive oil instead of the butter.
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I love cilantro and wanted to serve this to my vegan guests, so I substituted veggie broth from a dry mix (surprisingly good, btw) for the chicken stock and milk, and margarine for the butter. Delicious! I thought it was a very good Mexican rice side dish. Smelled wonderful while cooking, too! Will definitely make again.
RECIPE SUBMITTED BY
P48422
United States