- Active Time 15m
- Total Time 50m
Rich and refined, arroz verde is one of the most popular dishes I present to cooking classes.
- 1/2 cup tightly packed fresh cilantro sprigs (about 1/2 ounce)
- 1 cup tightly packed fresh stemmed spinach leaves (about 1 1/2 ounce)
- 1 1/4 cups homemade or low sodium chicken stock
- 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 clove garlic, minced
Put the cilantro, spinach and stock in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
In a medium, (3 quart) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.
Take the pan off the heat and let the rice steam in
the covered pot for 10 minutes. Serve hot.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
207 calories; 7g total fat; 15mg cholesterol; 343mg sodium; 30g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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