Servings: six to eight.
Rich and refined, arroz verde is one of the most popular dishes I present to cooking classes.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.
Easy to make and absolutely delicious. Took suggestion and used coconut milk. Perfect! It is a new family favorite.
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!
Easy to make and very tasty. Perfect to accompany chicken, fish, or beef; or as part of a vegetarian meal.
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?
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?