Best Arroz Verde Mexicano Recipes

ARROZ VERDE (GREEN RICE)

Steps:

• To a blender or food processor, add cilantro, spinach, chicken stock, milk and salt. Puree until smooth and well combined. Set aside.
• Add olive oil and butter to a large saucepan (with tight fitting lid), and heat over MED heat.
• Add rice and stir. Saute rice, stirring often, until it starts to toast and turn golden brown. This will take about 3 minutes or so.
• Add onion, jalapeno and garlic, and saute for an additional minute, stirring constantly.
• Pour in pureed mixture, stirring to combine well.
• Increase heat to HIGH to bring to a boil. Once it boils, reduce heat to LOW, cover with lid, and cook for 20 minutes.
• Stir rice once, cover pan again and cook another 5 minutes.
• Turn off the heat and let rice sit in the covered pot for 10 minutes.
• Fluff with a fork and serve.
• Squeeze a lime quarter over the rice right before eating for extra freshness!

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 A LA MEXICANA

Steps:

• Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
• Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.

FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO")

Steps:

• Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
• In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

ARROZ VERDE (MEXICAN GREEN RICE)

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 MEXICANO

Steps:

• In a blender combine the parsley, cilantro, white onion, water, chili pepper, lime juice, and garlic.
• Process until almost smooth. If necessary, stop blender and scrape down sides.
• In a large saute pan heat the olive oil on medium heat. Saute the rice for about 5 minutes or until golden brown.
• Heat up the broth and add to the rice along with the cilantro/parsley mixture.
• Cover pan and bring to a boil. Reduce heat to simmer and cook for approximately 20 minutes or unti rice is tender and liquid is absorded.
• Once cooking is complete, turn off heat, keep pan on heating element for 10-15 minutes to allow rice grains to firm up.
• Season with salt to taste.