Arroz Verde

  1. Blend arugula, poblano chiles, parsley, cilantro, onion, garlic, and 3/4 cup water in blender or food processor 30 seconds, or until smooth.
  2. Set aside.
  3. Heat oil in large saucepan over medium-high heat.
  4. Add rice, and saute 3 to 4 minutes, or until rice is opaque and beginning to brown.
  5. Stir arugula-poblano mixture into rice, and cook 1 minute, or until most of liquid has evaporated.
  6. Stir in 3 cups water, and season with salt, if desired.
  7. Reduce heat to medium-low, and simmer, uncovered, 15 minutes, or until rice is soft and most of liquid is absorbed.
  8. Remove from heat, cover, and let steam 5 minutes.
  9. 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)

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