Finally, a new rice side-dish; one that both looks good on the plate and is deliciously, delicately flavored. Odd, that you cook the rice in pureed spinach, poblano peppers, cilantro and milk, but it works! Don’t let the name-or the method-scare you off.  BTW, the rice is not green-green, it’s more herby-green. It’s pretty! Photo credit goes to Mexican Please.

I found this recipe in The Best 150 American Recipes, by Fran McCullough and Molly Stevens, the book that spurred this food blogging urge. The authors of the book used some interesting turns of phrase to describe this rice dish (and other rice dishes of Mexico) the book said, “…like unexpected treasures at a rummage sale” 🙂 This recipe certainly is an unexpected treasure, though I don’t know about the rummage sale thing…

If you make it, it will make your whole meal shine a bit more brightly, like an unexpected treasure at a rummage sale!

One more note about the poblano peppers. I have made this without the peppers, and enjoyed it, but that’s probably not authentic. Poblano peppers are usually mild, so use your own discretion concerning how many you use and whether you would prefer them to be raw or roasted before adding to the blender. Roasting the peppers first will boost the flavor of the poblano.

Green Rice | Arroz Verde

INGREDIENTS

• 1 cup tightly packed spinach leaves (about 1.5 oz), but in a pinch, it’s ok to use one box of frozen spinach, defrosted
• ½ cup cilantro leaves—about .5 oz
• 1-2 large Poblano Chilis, seeded and chopped—if you want, you could roast these first at 400° for about 30 minutes
• 1½ cups chicken broth—homemade is best)
• 1½ cups milk
• 1 teaspoon salt
• 3 Tablespoons butter
• 1 Tablespoon olive oil
• 1½ cups long-grain rice
• ¼ cup minced onion
• 1 minced garlic clove

DIRECTIONS

1. Place spinach, cilantro and broth in a blender and puree.
2. Add milk and salt to spinach mixture and blend until combined. Set aside.
3. In a medium saucepan over medium heat, heat butter and olive oil. When butter has melted, add rice.
4. Sauté rice, stirring frequently, until rice just begins to brown, 3-4 minutes.
5. Add onion and sauté for 1 minute more, then add in garlic and stir.
6. Pour mixture from blender into pan of rice, turn heat up, and bring to boil. Cover pan, reduce heat, and cook for 25 minutes—you might want to check, about halfway through, to see if rice needs a bit more liquid. If it does, add 2-4 T of additional warm broth, water, or milk.
7. After 25 minutes, turn off heat, stir rice, re-cover pan and let sit for another 10 minutes. Serve hot.

Recipe states the rice is best just after it’s made but can be made up to 2 days ahead and reheated in the microwave.

Thanks for stopping by my kitchen today!