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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Green Rice (Arroz Verde) Recipe

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This recipe for Green Rice (Arroz Verde), by , is from OUR BEST RECIPES BY TWO COUNTRY FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lottie Ann Newhouse Lohmann

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup tightly packed Cilantro
1 cup tightly packed fresh stemmed spinach leaves
1 1/4 cups chicken stock
1/1/4 cups milk
1 t. salt
1 T. olive oil
3 T. unsalted butter
1 1/2 cups long-grain rice
1/4 cup minced onion, scallions
1 clove garlic, minced

Directions:
Directions:
Put the cilantro, spinach, and stock in a blender and blend until vegetables are pureed. Add the milk and salt and blend a bit more until well combined.

In a medium heavy based saucepan with a good lid over edit heat, heat the olive oil and butter. When the butter is melted, add the rice and sauce,stirring about every 30 seconds, until it just begins to brown, 3-4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly.

Add the contents of the blender, stirring well, turn the heat to high and bring to a boil. Cover the pan, turn the heat to a very low, and cook for 20 minutes. Stir the rice carefully to avoid causing it, cover, and cook another 5 minutes. Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
A great side dish with Mexican food. Freezes well.

 

 

 

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