Arroz Verde (Green Rice)
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Arroz verde is a dish that tastes as good as it looks. It gets an extra boost of flavor from the cooking liquid, which is a pureé of onion and garlic rather than plain water. The green sauce comes together quickly in the blender and adds a beautiful bright color and herby flavor to the rice! We love this recipe, originally by Pati Jinich.
Ingredients:
3 cups of water
½ yellow onion, cut into chunks
1 clove of garlic, crushed
1 Tbsp olive oil
1 ½ cups of long grain white rice, rinsed and drained
1 whole serrano chile
3 cups baby spinach, packed
1 jalapeño chile, cut into chunks
⅓ cup basil and cilantro, mixed
2-3 cloves of garlic
Salt to taste
Directions
- Set up Vidiem Mixer-Grinder by placing the chutney jar onto the motor base.
- Add the water, onion, and garlic to the jar and secure the lid.
- Pulse a few times, holding the lid tightly in place, then blend a few seconds, until pureéd.
- Meanwhile, heat the oil in a saucepan over medium heat.
- Add the rice and toast, stirring constantly, until translucent.
- Pour in the onion and garlic pureé and add the whole serrano chile.
- Bring to a boil, cover, and simmer on low heat until the liquid is absorbed and the rice is fully cooked.
- While the rice is cooking, heat a saucepan over medium heat with enough water to cover the bottom.
- Add the spinach, cover, and cook until just wilted.
- Secure the lid, pulse a few times, and then blend until smooth.
- Before serving, pour the green sauce over the rice and mix thoroughly.
Yield: About 3 ½ cups
Storage Transfer to a container with a tight-fitting lid and keep in the refrigerator for up to 3 days.