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Arroz Verde (Green Rice)

5.0(47)

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.

by P48422·published 2003-01-21

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Grains

Servings

(4–6)

Total time

40 min

prep 10 min

Calories / serving

443 kcal

Ingredients (10)

serves

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)salt
1 1/4 cups milkmilk
1 teaspoon saltsalt
1 tablespoon olive oilolive-oil
3 tablespoons unsalted butterbutter
1 1/2 cups long grain ricelong-grain-rice
1/4 cup finely minced oniononion
1 garlic clove, mincedgarlic

Instructions (10 steps)

01Put the cilantro, spinach and chicken stock in a blender and blend until finely pureed.
02Add the milk and salt and blend just until everything is blended.
03Set aside.
04In 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).

06Add the onion and garlic and cook another minute, stirring.

07Add the contents of the blender, stir well, bring the mixture to a boil, then put the lid on and turn the heat to low.

08Allow to cook at least 20 minutes.

09Stir the rice very carefully with a fork, then cover and let it cook another 5 minutes.

10Turn off the heat and let the rice steam, covered, for about 10 minutes before serving.

Nutrition (per serving)

Calories: 443 kcal
Protein: 10 g
Fat: 16 g
Saturated fat: 8 g
Carbs: 63 g
Fiber: 1 g
Sugar: 2 g
Sodium: 738 mg
Cholesterol: 36 mg

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