Arroz Verde (green Rice)

Arroz Verde (green Rice)

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Marge Durfee


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!


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30 Min
30 Min
Stove Top


  • 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
  • 3 Tbsp
  • 1 Tbsp
    olive oil
  • 1 1/2 c
    long grain white rice
  • 1/4 c
    chopped onion
  • 1 clove
    garlic, minced
  • 1 can(s)
    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.

Printable Recipe Card

About Arroz Verde (green Rice)

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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