Arroz Verde
Peruvian Green Rice
A vibrant and flavorful Peruvian green rice, often served as a side dish. This simpler version focuses on the fresh taste of cilantro and spinach, offering a beautiful emerald hue and a delightful aroma. It's a perfect accompaniment to grilled meats, fish, or seafood.
🧂 Ingredients
- 2 cups Long-grain white rice(Such as basmati or jasmine. Rinse thoroughly under cold water until water runs clear.)
- 2 cups Fresh cilantro(Packed, stems included for maximum flavor.)
- 1 cup Fresh spinach(Packed, fresh baby spinach is ideal.)
- 2-3 cloves Garlic(Minced or roughly chopped.)
- 3.5 cups Chicken stock(Low-sodium is recommended. Can substitute with vegetable stock or water.)
- 2 tbsp Butter(Unsalted butter.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the green base: In a blender or food processor, combine the fresh cilantro, spinach, and 1 cup of the chicken stock. Blend until completely smooth and vibrant green. You may need to scrape down the sides of the blender a few times. Set aside.
⏱️ 5 minutes - 2
Sauté aromatics and toast rice: Melt the butter in a medium saucepan or pot over medium heat (approximately 175°C / 350°F). Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add the rinsed and drained rice to the pot. Stir and cook for 2-3 minutes, toasting the grains lightly until they appear slightly translucent around the edges.
⏱️ 5 minutes - 3
Combine ingredients: Pour the blended cilantro-spinach mixture into the pot with the rice. Stir well to coat the rice evenly. Add the remaining 2.5 cups of chicken stock. Season with salt and pepper to taste. Bring the mixture to a gentle boil.
⏱️ 2 minutes - 4
Simmer and cook: Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid during this time to allow the rice to steam properly.
⏱️ 20-25 minutes - 5
Rest and fluff: Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the steam to redistribute and ensures fluffy rice. Gently fluff the rice with a fork before serving.
⏱️ 5-10 minutes
💡 Pro Tips
- ✓The vibrant green color is key! Ensure your cilantro and spinach are fresh. Adding the stems of the cilantro boosts the flavor and color.
- ✓For an even deeper green hue and added flavor complexity, consider adding a small bunch of parsley or a few mint leaves to the blender with the cilantro and spinach.
- ✓This arroz verde is incredibly versatile. It pairs wonderfully with grilled fish, chicken, or steak, and is also delicious served alongside stews or as a base for a vegetarian bowl.
- ✓Adjust the amount of liquid slightly based on your rice type and desired consistency. If the rice seems too wet after resting, uncover and cook on low heat for a few more minutes.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of fresh or frozen peas during the last 5 minutes of cooking for added sweetness and texture.
- Incorporate a finely diced jalapeño or a pinch of cumin into the blender mixture for a subtle kick.
- For a richer flavor, use homemade chicken stock or add a bay leaf to the simmering liquid.