Can’t Stop Eating This Rice! Have you ever had green rice? It’s basically a simple rice pilaf in which you brown the rice first by frying it with a little oil. Then you mix in a purée of chiles and herbs, add stock, cover and cook. The following recipe is loosely based on a somewhat more involved recipe for arroz verde by Diana Kennedy. A classic Mexican side, the green comes from poblano chiles, parsley, and cilantro.
So, let’s know about the ingredients of this recipe.
1 1⁄2 tablespoons olive oil
2 garlic cloves, minced
1 medium yellow onion, diced
2 poblano peppers, roasted, seeded, peeled &, chopped
2 cups water
1 jalapeno chile, seeded &, minced
1 cup white rice
1 teaspoon ground cumin
3 tablespoons fresh parsley, chopped
1⁄2 teaspoon salt
2 cups chopped fresh spinach
1⁄4 teaspoon black pepper
2 tablespoons fresh cilantro, chopped
Warm up oil in saucepan over medium heat.
Cook and budge onion, chilis and garlic for 5-7 minutes.
Add water, parsley, cumin, salt and pepper; bring to a simmer over medium-high heat.
Stir in rice, cover, and cook at medium-low for 10-12 minutes.
Stir in cilantro and spinach; cook on low until rice is tender (4-5 minutes.) Remove from heat, fluff rice, and let stand for 5-10 minutes before serving.
Now you have the delicious recipe about Mexican Green Rice. Thank you.