Global Vegetarian - Southwestern Green Rice - Arroz Verde

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Southwestern Green Rice - Arroz Verde

 

Recipe By : Global Vegetarian, by Jay Solomon, page 116

Serving Size : 4 Preparation Time :0:00

Categories : Global Vegetarian Mexican

Side Dishes Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons canola oil

1 medium yellow onion -- diced

2 cloves garlic -- minced

2 roasted poblano chilies or 1 large green -- pepper

seeded, diced

1 jalapeno pepper -- seeded and minced

2 cups water

1 cup long-grain white or brown rice

2 tablespoons fresh parsley (or 1 tablespoon dried)

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups fresh spinach or other leafy green veggie -- chopped

2 tablespoons cilantro -- minced

 

In a medium saucepan, heat the oil. Add the onion, garlic, and peppers and sauté

for 5 to 7 minutes, until the onions are tender. Add the water, rice, parsley,

and dried seasonings and bring to a boil. Cover and cook over medium-low heat

for about 15 minutes (for brown rice, about 40 minutes).

 

Stir in the spinach and cilantro and cook over low heat for about 5 minutes

more, until the rice is tender.

 

Fluff the rice and serve hot.

 

 

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NOTES : This staple of the American Southwest and Mexico is a verdant

combination of green chilies, spinach, herbs, and rice. Ideally, you would use

poblano chilies, which have an eloquent, haunting heat. It is worth the hunt to

find them. When they are not available, try substituting a green bell pepper;

it's still a rewarding, but milder, dish.