Arroz Verde (Green Rice)
This green rice recipe from Mexico is delicious, nutritious and pretty easy to pull off. Just a few fresh everyday ingredients and 30 minutes will get you this interesting rice recipe on your table.
Equipment
- Food processor
- Fine-mesh strainer / Chinois
- Mixing bowl / Bowl
- Chef's knife
- Chopping board
- Measuring cups
- Shot glass / Measure
- Frying pan
- Saucepan
- Sauté pan
- Stainless steel frying pan
- Wooden / Stirring spoon
Ingredients
- 1 cup rice
- 2 cups stock
- ¼ onion finely diced
- Kernels from 1 corn cob
- 2-3 poblano chiles
- 1 handful coriander
- ¼ onion
- 2 garlic cloves
- 1/4 onion fine diced
- 1 serrano chilli
- Salt to taste if needed
Instructions
- Wash the rice until the water runs almost clear, then strain it and be sure to get as much excess water off as possible.
- Into a food processor add the poblano chillies, onion, garlic and coriander with a tiny dash of water (around 20ml), blend until you have a paste.
- In a preheated frying pan add a splash of oil and the rice. Fry whilst stirring for 1 to 2 minutes, then add the corn kernels and fry for another 1 to 2 minutes, until the rice is starting to look slightly golden.
- Add the paste and fry for another 2 minutes whilst stirring, this step is crucial this brings out all the depth and flavours of the paste.
- Add the stock, stir everything together add the serrano chilli (with a small incision in the skin), bring the pan to a simmer and turn the heat to low and place a lid on.
- After 10 minutes of gentle simmering check the rice, most of the liquid should of been absorbed and the rice should be 80% cooked.
- Cook for another 5 minutes until the rice is tender and fluffy.
Video
Nutrition
Serving: 1portionCalories: 198kcalCarbohydrates: 42.6gProtein: 5.1gFat: 0.8gSaturated Fat: 0.2gSodium: 334.6mgPotassium: 296.3mgFiber: 2.7gSugar: 4.6g
Tried this recipe?Let us know how it was!