Arroz Verde (Green Rice)

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By: Andrew Chase

Photography by: Kevin Hewitt (photo: Arroz Verde)

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

Nutritional Information
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

Also in this menu:

Mexican spring fiesta

Source

Homemakers Magazine: April 2006

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