Foods of the World Forum Homepage
Forum Home Forum Home > Latin America > Mexico and Central America
  New Posts New Posts RSS Feed - Arroz Verde
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.

Thank you, from the Foods of the World Forums!

Arroz Verde

 Post Reply Post Reply
MTMan View Drop Down
Cook's Assistant
Cook's Assistant

Joined: 23 April 2011
Location: Brookings, OR.
Status: Offline
Points: 98
Post Options Post Options   Thanks (0) Thanks(0)   Quote MTMan Quote  Post ReplyReply Direct Link To This Post Topic: Arroz Verde
    Posted: 10 August 2011 at 23:25

Arroz Verde with epazote garnish

VIRTUALLY ALL RICE CONSUMED IN MEXICO is stained to be any one of a rainbow of colors: we have red rice, yellow rice, green rice, even black rice. The color imparted to the rice comes from the specific ingredients used: black rice is colored by the cooking liquid from black beans; yellow rice in Yucatán takes its characteristic color from achiote. Green rice is stained by a mix of fresh herbs – in this recipe, a mix of cilantro, parsley and the indescribable bitter Mexican herb epazote . This rice is cooked pilaf style, meaning that the rice is first fried in fat, then is allowed to absorb a flavored stock to finish the cooking.

• 3 Tbs. (45ml) manteca (Substitute: 1 Tbs. butter, 2 Tbs. vegetable oil)
• 2 cups (440g) long-grain white rice, rinsed and thoroughly drained
• 2 chiles poblanos, roasted, peeled and seeded
• 1/4 medium white onion, finely chopped
• 2 cloves garlic, minced

STEP 1 IN A HEAVY SKILLET, melt the lard or heat the oil and butter. Add the rice and sauté, stirring frequently, for about 5 minutes or until rice is opaque. Do not allow to brown.

STEP 2 MEANWHILE, CUT THE POBLANO into strips about 1/2 inch wide and 2 inches long. Add the onions, garlic and chile strips to the rice, and continue cooking another 5 minutes, or until the onions and garlic are translucent.

• 1 cup (250ml) chicken stock
• 3/4 cup (175ml) flat-leaf parsley, coarsely chopped and firmly packed
• 3/4 cup (175ml) cilantro (or a mixture of cilantro and epazote), coarsely chopped and firmly packed

STEP 3 USING A BLENDER, food processor or hand-held blender, liquefy the stock with the parsley and cilantro or herb mixture. Add to the rice mixture and cook over high heat until liquid is mostly absorbed and you see small air holes on the surface.

• 3 cups (750ml) chicken stock

STEP 4 ADD THE REMAINING STOCK to the rice. Bring to a boil, then reduce to a simmer. Cook about 10 minutes, or until water is mostly absorbed and you see little air holes appear on the surface. Cover the skillet with a lid wrapped in a clean, damp towel. Simmer 5 minutes more and remove from heat. Check rice after 15 minutes; if all liquid is not absorbed, return to heat for 5 minutes or until thoroughly absorbed.

STEP 5 USING A ½ CUP DRY MEASURE or mold, scoop up rice and pack in tightly. Invert over serving plate and lightly tap to release.

Back to Top
Sponsored Links

Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

This page was generated in 0.094 seconds.