Arroz Verde Al Horno Green Rice Casserole Recipes

ARROZ VERDE (GREEN RICE)

Steps:

• Put the cilantro, spinach and chicken stock in a blender and blend until finely pureed.
• Add the milk and salt and blend just until everything is blended.
• Set aside.
• In a 3 qt saucepan with a good lid, heat the olive oil and butter.
• When the butter is melted, add the rice and saute until it just begins to brown (3 minutes).
• Add the onion and garlic and cook another minute, stirring.
• Add the contents of the blender, stir well, bring the mixture to a boil, then put the lid on and turn the heat to low.
• Allow to cook at least 20 minutes.
• Stir the rice very carefully with a fork, then cover and let it cook another 5 minutes.
• Turn off the heat and let the rice steam, covered, for about 10 minutes before serving.

GREEN RICE (ARROZ VERDE)

Steps:

• Rinse the rice a few times, until the water that drains from it runs almost completely clear. Set aside to drain well. Put the onion, poblano, jalapeño, garlic, cilantro, parsley and salt in a food processor with a splash of the measured stock or water if needed, to help the blades catch the ingredients and break them down. Purée until smooth.
• Heat oil in a medium, heavy-bottomed pot over medium-high heat, then add the rice and stir well. When the grains are dry and toasted, and some are starting to color, about 5 to 10 minutes, add the mixture from the blender along with the remaining stock or water.
• When the liquid comes to a rolling boil, give it a good stir, scraping at the bottom of the pot. Put a lid on the pot and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for another 15 minutes before opening the lid. The green purée will have settled on the top of the rice, so gently mix it in as you stir and aerate the rice with a spatula. Taste, season with salt and serve with a wedge of lime.

ARROZ VERDE AL HORNO (GREEN RICE CASSEROLE)

Steps:

• Place first six ingredients in a blender and puree well. Set aside. Heat butter in a large pot over medium heat until melted, add onion and sauté for 1 minute. Add the green broth and bring to a boil, add salt (2 tablespoons were recommended and seems excessive, but states the broth should be very salty. I would edge on the careful side and add less). Add the rice to the the broth and bring to boil. Reduce heat to low and simmer covered for 15-25 minutes. (Check after 15 minutes and stir with spoon, continue cooking if needed).
• Preheat oven to 350°F In a large bowl, combine rice, 1 cup of Oaxaca cheese, 1 cup Manchego cheese, and heavy cream and stir to combine. Place rice mixture in one large casserole dish or several individual dishes and sprinkle tops with remaining cheese. Bake for 20 minutes, and then transfer to broiler to brown the cheese on top.