Real Recipes From Real Home Cooks ®

arroz verde (green rice)

Recipe by
Marge Durfee
Ocala, FL

A recipe sent from my daughter in Oregon. Not too spicy, just right and can be substituted for potato on the main course. I combined the following day with cut up deli chicken heating covered in the microwave!. So delicious, hope you enjoy!

yield 4 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For arroz verde (green rice)

  • 1/2Cup c
    tightly packed cilantro
  • 1 c
    tightly packed spinach leaves
  • 1 1/4 c
    chicken stock
  • 1 1/4 c
    milk ( i used almond milk-regular)
  • 1 tsp
    salt
  • 3 Tbsp
    butter
  • 1 Tbsp
    olive oil
  • 1 1/2 c
    long grain white rice
  • 1/4 c
    chopped onion
  • 1 clove
    garlic, minced
  • 1 can
    chopped mild green chilies

How To Make arroz verde (green rice)

  • 1
    Blend cilantro, spinach & broth till smooth. Add milk & salt, blend until well combined
  • 2
    In a heavy saucepan, heat butter and olive oil over medium heat. Add Rice and cook until golden , about 3-4 minutes. Add Onion & Garlic. Continue cooking, stirring constantly about 1 minute
  • 3
    Add contents of blender and the can ol chilies and stir well. Bring to boil. Reduce heat to low and cook about 20 minutes
  • 4
    Remove from heat. Keep covered and let rest for 10 minutes. Serve hot.
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