Arroz Verde Mexicano
photo by littlemafia
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4-5
ingredients
- 1⁄2 cup fresh parsley leaves, coarsely chopped
- 1⁄2 cup fresh cilantro leaves, coarsely chopped
- 1⁄2 cup white onion, chopped
- 1⁄4 cup water
- 1 green chili pepper, chopped coarsely (mild or spicy)
- 1 tablespoon lime juice or 1 tablespoon lemon juice
- 2 garlic cloves, peeled and chopped
- 2 tablespoons olive oil
- 1 cup morelos' rice
- 2 cups vegetable broth or 2 cups chicken broth
- salt, to taste
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
-
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.
RECIPE SUBMITTED BY
COOKGIRl
United States