Recipe
Arroz Verde (Green Rice)
- Photography by
This classic and attractive Mexican-style rice is a wonderful accompaniment to meat, poultry or fish. It's sure to become a favourite side dish – and not only for Mexican meals.
Ingredients
- 2 poblano peppers (or 1 green sweet pepper, roasted, peeled and seeded)
- 1 cup (250 mL) packed spinach leaves
- 1/2 cup (125 mL) chopped fresh coriander
- 3/4 tsp (4 mL) salt
- 1-1/2 cups (375 mL) chicken or vegetable stock or water
- 1 tbsp (15 mL) each butter and vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups (500 mL) long-grain rice
Preparation
In blender, purée peppers, spinach, coriander, salt and stock; set aside.
In large saucepan, heat butter and oil over medium heat; fry onion and garlic until onion is soft, about 6 minutes. Stir in rice; fry, stirring, until oil is absorbed, 4 to 5 minutes. Pour in spinach mixture and 1-1/2 cups/375 mL water; bring to boil. Reduce heat, cover and cook on low until liquid is absorbed, about 20 minutes. Remove from heat; cover and let stand for 10 minutes. Fluff with fork.
- Serving(s)
- 8
| Per serving: about | |
|---|---|
| Calories | 212 |
| Protein | 4 g |
| Fat (total) | 4 g |
| Sat. Fat | 1 g |
| Carbohydrate | 39 g |
| Fibre | 1 g |
| Cholesterol | 5 mg |
| Sodium | 409 mg |
| Calcium | 3 % RDI |
| Iron | 5 % RDI |
| Vitamin A | 8 % RDI |
| Vitamin C | 22 % RDI |
| Folate | 9 % RDI |
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Source
Homemakers Magazine: April 2006
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