Arroz Verde Mexican Green Rice Recipes

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ARROZ VERDE (MEXICAN GREEN RICE)



Arroz Verde (Mexican Green Rice) image

Nice Mexican twist on boring old rice. If you can't find parboiled rice at your grocery store, long-grain rice may be substituted, but just won't be quite as yummy.

Provided by Melanie2590

Categories     Long Grain Rice

Time 27m

Yield 8 serving(s)

Number Of Ingredients 11

3 1/2 cups chicken broth or 3 1/2 cups water
2 coarsley chopped poblano peppers, stems and seeds removed
1 coarsley chopped jalapeno, stem and seeds removed
2 chopped scallions or 2 green onions
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
3 tablespoons vegetable oil
3 garlic cloves, peeled, chopped
2 cups parboiled rice or 2 cups brown rice, uncooked
1 lime, juice of

Steps:

  • Place the peppers, scallions, parsley, cilantro, garlic, and salt (if using chicken stock, reduce amount of salt to 1 tsp) in a food processor and process until smooth. Add a little water if needed.
  • Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.
  • Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.
  • Add the chicken broth or water. Bring to a boil, then reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.
  • Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.

ARROZ VERDE (MEXICAN GREEN RICE)



Arroz Verde (Mexican Green Rice) image

Original recipes comes from The Complete Book of Mexican Cooking, however I've made some adjustments (of course)! I prefer the roasted chiles but fresh chopped chiles can be used. If a smooth texture rice is preferred see note at bottom of instructions.

Provided by Galley Wench

Categories     Mexican

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup poblano chiles (fresh or roasted) or 1 cup bell pepper, minced (fresh or roasted)
2 cups rice
2 tablespoons olive oil
1 large sweet onion, finely minced
1 garlic clove, crushed
4 cups vegetable broth (or chicken broth)
1 teaspoon cumin
salt
fresh ground pepper
1/4 cup fresh cilantro, chopped
1/4 cup chopped green onion

Steps:

  • Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
  • To pot add broth, peppers, onions, cumin, salt, pepper.
  • Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
  • Stir in cilantro and garnish with chopped green onions.
  • NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.

Nutrition Facts : Calories 297.8, Fat 5, SaturatedFat 0.7, Sodium 4.9, Carbohydrate 57.1, Fiber 1.8, Sugar 2.5, Protein 5.2

ARROZ VERDE (GREEN RICE)



Arroz Verde (Green Rice) image

This is an authentic Mexican rice dish from Jim Peyton, and despite it's somewhat odd sounding ingredients, it is fantastic!!! Great with any meat dish. I sometimes make this for myself for dinner, with nothing but the rice and a glass of white wine to enjoy with it. Leftovers heat up well, too.

Provided by P48422

Categories     Grains

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup tightly packed fresh cilantro stem (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1 1/2 oz.)
1 1/4 cups chicken stock (low salt, please)
1 1/4 cups milk
1 teaspoon salt
1 tablespoon olive oil
3 tablespoons unsalted butter
1 1/2 cups long grain rice
1/4 cup finely minced onion
1 garlic clove, minced

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.

Nutrition Facts : Calories 442.5, Fat 16.2, SaturatedFat 8.1, Cholesterol 35.8, Sodium 738.1, Carbohydrate 63.2, Fiber 1.3, Sugar 1.8, Protein 9.8

GREEN RICE (ARROZ VERDE)



Green Rice (Arroz Verde) image

There are many ways to make arroz verde, but most have something in common: a brightness and depth from the addition of plenty of fresh green ingredients, such as chiles and herbs. This recipe toasts the rice in oil first, then seasons it with a purée of onion, poblano, jalapeños and herbs. For a more complex dish, replace the cooking water with chicken stock or vegetable stock, and serve it with a side of soupy black beans.

Provided by Tejal Rao

Categories     grains and rice, side dish

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 11

1 cup long-grain white rice, such as jasmine
1/4 cup olive oil
1/2 cup roughly chopped white onion (about half a small onion)
1/2 cup roughly chopped poblano pepper, stemmed and seeded (about half a large poblano)
1 jalapeño, stemmed, seeded and roughly chopped
2 cloves garlic, peeled
1/2 cup cilantro leaves
1/4 cup parsley leaves
1 teaspoon kosher salt, plus more to taste
1 1/4 cups chicken stock or water
1 lime, halved, to serve

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.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams

ARROZ VERDE (MEXICAN STYLE GREEN RICE)



Arroz Verde (Mexican Style Green Rice) image

This is my all time favorite way to eat rice.The chile,cilantro and lime not only give the rice a zippy flavor they make it turn a beautiful bright green.A couple of cloves of garlic are a nice addition.Steps 1-3 are optional -see recipe #493472, Arroz Blanco (Mexican Style White Rice).You may skip ahead to frying the rice if you wish.I tried the original recipe years ago from the cookbook Frida's Fiesta.

Provided by strangelittlebeast

Categories     Rice

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup raw rice
2 tablespoons lard or 3 tablespoons olive oil
1/2 white onion, minced
3 poblano chiles, deveined
2 cups chicken broth (home made is best)
1/2 cup cilantro, chopped very finely
1/2 large lime, juice only
salt, to taste (optional)

Steps:

  • Cover the raw rice in very hot water and set aside to soak for 15 minutes.
  • Drain and rinse under cold water.
  • Drain the rice well and spread out to dry on a towel or a large baking sheet in an area with good ventilation for about an hour.It is important that the rice not be too wet when you fry it.
  • Meanwhile ,place the poblano chiles,chopped and deveined,1/4 cup of the cilantro and about 1/4 cup of the broth in a blender and blend to a smooth puree.You may strain the puree if you want it to be very smooth(I rarely do as any miniscule pieces will be cooked and soft at the end).
  • Heat the oil in a medium pot over medium heat until hot.Add the rice and cook,stirring,for a minute or two.
  • Add the onion and lower the heat slightly,cooking for another couple of minutes,stirring frequently,until the onion is translucent and the rice sounds like sand when stirred.
  • Add the chile puree and cook until it thickens slighty.
  • Add the broth,lime juice,the remaining cilantro,and salt,to taste(you may want to omit the salt if the broth is salty).
  • Bring to a boil.When it comes to a boil,cover the pot,and lower the heat to low.Simmer for 20 minutes,or until the rice is tender and has absorbed the broth.
  • Serve hot.

Nutrition Facts : Calories 270.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 6.1, Sodium 380.6, Carbohydrate 43.7, Fiber 2.3, Sugar 2.8, Protein 6.5

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