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Arroz Verde (Green Rice)




Source of Recipe


From Plan a Holiday Meal with Fine Cooking's Recipes


List of 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 canned chicken stock


1-1/4 cups milk


1 tsp. 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



Recipe



Put the cilantro, spinach, and stock in a blender and blend until the vegetables are pur�ed. 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 saut�, stirring about every 30 seconds, until it just begins to brown, 3 to 4 min. Add the onion and garlic and cook 1 min., 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 min. Stir the rice carefully to avoid crushing it, cover, and cook another 5 min.

Take the pan off the heat and let the rice steam in the covered pot for 10 min. Serve hot.