Arroz Verde
- 2 cups arugula or chopped romaine lettuce
- 2 medium poblano chiles, seeded and cut into chunks, or 1 medium green bell pepper, seeded and cut into chunks, plus 1/2 jalapeno chile, cut into slices
- 1 cup fresh flat parsley leaves
- 1/4 cup cilantro leaves
- 1/2 small onion, cut into chunks
- 2 cloves garlic
- 3 Tbs. vegetable oil or olive oil
- 1 1/2 cups long-grain rice
- Blend arugula, poblano chiles, parsley, cilantro, onion, garlic, and 3/4 cup water in blender or food processor 30 seconds, or until smooth.
- Set aside.
- Heat oil in large saucepan over medium-high heat.
- Add rice, and saute 3 to 4 minutes, or until rice is opaque and beginning to brown.
- Stir arugula-poblano mixture into rice, and cook 1 minute, or until most of liquid has evaporated.
- Stir in 3 cups water, and season with salt, if desired.
- Reduce heat to medium-low, and simmer, uncovered, 15 minutes, or until rice is soft and most of liquid is absorbed.
- Remove from heat, cover, and let steam 5 minutes.
- Fluff with fork, and serve.
arugula, poblano chiles, fresh flat parsley leaves, cilantro, onion, garlic, vegetable oil, longgrain rice
Taken from www.vegetariantimes.com/recipe/arroz-verde/ (may not work)