Arroz Verde (Mexican Green Rice)
Recipe: Appetizer : Arroz Verde (Mexican Green Rice) - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 cup Spinach
1/2 cup Arugula ( or use more spinach)
1/2 cup Cilantro leaves
1 small onion
1 garlic, minced
1 small poblano chilies, seeded and chopped (leave the seeds in if you can take the heat)
1 cup long grain rice
1-1/2 to 2 cups water/vegetable stock
salt to taste
Wash the green together well.
Blend them well along with the chilies with 1/2 cup water for few seconds or until smooth.
Meanwhile saute the onions along with garlic in a skillet in 1 tsp oil. Add salt and cook until onions are soft - about 30-40 seconds.
Add the rice and saute until rice is translucent.
Add the blended mixture along with 1-1/2 cups of water/stock (or more depending on the quality of your rice). Stir well.
Cover and cook for 8-10 minutes or until the rice is cooked.
Fluff up the rice and serve hot.
"For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar,..." - collin
"Hello! Has anyone tried this recipe with a pork roast instead of the beef roast? Thanks" - paradisepop2
"Very tasty, I did half the seasonings because we only had about a 2 -2.5 lb elk roast for my husband and I. Very tender and juicy, I always love the veggie flavors! I loved how the drippings were already made into a gravy. Great for Sunday dinners!" - simplydelicious
"Do I add the carrots and stuff and then cook for an additional 2 hours or is it part of the 7-9 hours??" - simplydelicious
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