Arroz Verde – Green Rice

June 8, 2008

Buttery herbed rice 🙂
I added extra garlic because I am a garlic maniac 🙂
I also added parsley along with cilantro and spinach.
This is something to try for rice lover 🙂

Since my son loves sausage, (I would say no other country can beat German’s sausage ^-^) he got it then for the topping.

1/2 cup cilantro — tightly packed fresh
1 cup spinach — tightly packed fresh
1 1/4 cups chicken broth
1 1/4 cups milk
1 teaspoon kosher salt
3 tablespoons butter
1 tablespoon olive oil
1 1/2 cups long-grain rice
1/4 cup onion — finely minced
1 clove garlic — minced

Put the cilantro, spinach, and broth in a blender and blend until the
vegetables are pureed. Add the milk and salt and blend a bit more
until well combined.
In a medium (3 quart) heavy based saucepan with a lid, heat the butter
and olive oil over medium heat. When the butter is melted, add the
rice and saute, stirring about every 30 seconds, until it just begins
to turn golden, 3 to 4 minutes. Add the onion and garlic and cook 1
minute, 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 minutes. Stir the rice carefully
to avoid crushing it, cover, and cook for another 5 minutes. Take the
pan off the heat and let the rice steam in the covered pot for 10
minutes. Serve hot.

Recipe Notes: Delicious. If you are cilantro adversed use parsley.

Published in: Fine Cooking Booklet, page 16


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