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Recipe

Arroz Verde (Green Rice)

Servings: six to eight.

Rich and refined, arroz verde is one of the most popular dishes I present to cooking classes.

Ingredients

  • 1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
  • 1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
  • 1-1/4 cups homemade or low-salt chicken broth
  • 1-1/4 cups milk
  • 1 tsp. kosher salt
  • 1 Tbs. olive oil
  • 3 Tbs. unsalted butter
  • 1-1/2 cups long-grain rice
  • 1/4 cup finely minced onion
  • 1 clove garlic, minced

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 210
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 15
      Sodium (mg): 320
      Carbohydrates (g): 30
      Fiber (g): 1
      Protein (g): 4

Preparation

  • Put the cilantro, spinach, and broth 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-qt.) 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.

Reviews

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Reviews

  • ChrisVM | 03/18/2017

    Easy to make and absolutely delicious. Took suggestion and used coconut milk. Perfect! It is a new family favorite.

  • sellystx | 02/02/2017

    I had Arroz Verde at a restaurant in NYC and loved it so much I set out to find the recipe. Fine Cooking's recipe is a winner. I first made it with 2% milk but the second time substituted coconut milk which made the rice even more delicious. Easy and quick!

  • herzn | 08/14/2016

    Easy to make and very tasty. Perfect to accompany chicken, fish, or beef; or as part of a vegetarian meal.

  • TheIneptChef | 05/10/2016

    I've made this recipe dozens of times for company. I pull this recipe out for maximum guest intimidation. It's fabulous and makes me look like I know my way around the kitchen. The only downside is that it really can't (shouldn't) be made in advance. And washing the blender is a bit annoying but here's a tip: fill it with some water and dish soap and run it again-- cleans like a charm. Also be warned (I didn't know this) that there is a rather large contingent of people who hate cilantro. Who knew?

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