LinsFood | by Azlin Bloor

In-Depth Recipes, Food Culture & Food Stories

MENUMENU
  • Home
  • Recipes
    • Recipe Categories
      • Amuse-Bouches, Canapés and Starters
      • Cookies
      • Desserts
      • Dips, Sauces and Gravy Recipes
      • Eggless Recipes (Desserts & Baking)
      • Birthday and Occasion Cakes and Cupcakes
      • Cheese (Types and Recipes)
      • Gluten Free
      • Healthy Recipes
      • Meat Recipes
      • Noodle Recipes from around the World
      • Rice Recipes from around the World
      • Salad Recipes
      • Soups and Stews from around the World
      • Seafood
      • Vegan
      • Vegetarian
    • Seasonal Recipes
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • What's in Season Now?
      • Autumn (Fall) Recipes
    • Festive Recipes
      • Nowruz Recipes (Persian New Year)
      • Easter Recipes
      • Ramadan Recipes from around the World
      • Eid Recipes from around the World
      • Thanksgiving Recipes
      • Christmas Recipes from around the World
      • Chinese New Year Recipes
      • Valentine's Day Recipes
    • Collections
      • Alcoholic Drinks
      • Alcohol Free Drinks
      • Breakfast & Brunch Recipes
      • Cake Decorating 101
      • Fine Dining
      • Gin Recipes
      • Pantry Recipes
      • The Chilli Pepper Page
      • Top 12 Chicken Recipes
  • World Cuisines
    • American
    • British Recipes
    • Burmese Recipes
    • Chinese Recipes
    • East and West African Recipes
    • Eastern and Central European Recipes
    • French Recipes
    • South Asian Recipes (India, Pakistan & Sri Lanka)
      • Kashmiri Recipes
    • Indonesian Recipes
    • Italian Recipes
      • Risotto Masterclass
    • Japanese Recipes
    • Korean Recipes
    • Latin American Recipes
    • Middle Eastern and North African Recipes
      • Persian Recipes
      • Tagine Masterclass
    • What is Singapore and Malaysian Food?
    • Spanish Recipes
    • Thai Recipes
    • Turkish Recipes
    • Vietnamese Recipes
  • Reference
    • Ingredients

      Ingredients
    • The Edible Garden

      The Edible Garden
    • What’s In Season?

      What's In Season?
    • Oven/Cooking Conversions

      Oven/Cooking Conversions
  • Travel and Family Fun
  • Media
  • About
    • About Me

      About Me
    • Online Cooking Courses

      How to cook noodles
    • My Cookbooks

      Singapore Recipes

Arroz Verde/Green Rice

arroz verde

arroz verde

Watch me cook this on YouTube, click here.

Arroz Verde, which means green rice, is a vibrant, richly coloured dish that always makes a statement! I have a very good Mexican friend here and we love nothing better than to spend time in each other’s kitchen, cooking and learning! I first cooked this in her kitchen some 10 years or so ago!

Ingredients (serves 3-4)

450g of long grain rice (I always use Basmati)

1 medium onion

2 cloves garlic

1 green chilli (or less, to taste, deseeded)

half a green capsicum

1 large handful of fresh coriander leaves and stalks

1 small handful of parsley leaves and stalk

2 tbsp olive oil

600 ml chicken or vegetable stock (fresh/stockpot/cube), no nasty stuff added, please!

salt and pepper to taste

 Method

1. Rinse the rice in cold water and drain.

2. Blend the onion, garlic, chilli and capsicum with a little of the stock until you have a green paste.

3. Heat the oil in a large saucepan on medium heat and add the rice, sauteing for a couple of minutes, until the rice looks grainy and translucent.

4. Add the green paste, stirring to coat the rice.

5. Add the stock and bring to a boil, then simmer until the liquid has almost all been absorbed. you’ll be able to see tiny hole in the rice at this point.

6. Put the lid on and cook for another 10 minutes. Turn the heat off, take the lid off, drape a tea towel over and put the lid back on snugly. Move to a cool hob and leave to cook in its own steam. After 10 minutes or so, fluff up the rice. Season to taste, ie for salt and sprinkle some freshly ground black pepper over.

If you have a rice cooker, place all the ingredients from the word “Go” and have a glass of wine!

Fantastic served with all manner of side dishes like Tex Mex Chilli con Carne, refried beans, etc.

Comments

  1. Mandy and the Rees boys says

    22/11/2011 at 10:02 pm

    Again, another fab recipe, and again really easy to make. As your proof reader, can I point out that you missed the coriander and parsley out of step 2 (as they would say in Private Eye – “I should get out more”)

    Reply
  2. larine says

    06/11/2011 at 10:14 am

    cant wait …will try this one tomorrow night!!! Larine xx

    Reply

Trackbacks

  1. Mexican month and not a taco or tortilla in sight! (yet?!) | linsfood.com says:
    04/11/2011 at 10:28 pm

    […] to the food! I’m starting Mexican week with 3 dishes: Mexican Green Rice, which was the first Mexican dish I ever made, going back two decades now! Jalapeno Prawns, a dish […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hey folks, I’m Azlin Bloor; former chef, culinary instructor and mum of 4.
Click here to read more about me!

Language

ArabicMalayFrenchSpanishHindiChinese (Simplified)ItalianRussianEnglishGerman

My Latest Posts!

  • Beef Birria TacosBeef Birria Recipe (Mexican Beef Stew)
  • Raspberry and Chocolate MargaritaRaspberry and Chocolate Margarita (a Valentine’s Day Cocktail)
  • dusting sugar on Eggless Baileys Chocolate CheesecakeEggless Baileys Chocolate Cheesecake (perfect for Easter)
  • Gushtaba recipe, Kashmiri Meatballs in yoghurtGushtaba (Kashmiri Meatballs in Yoghurt Gravy)
my foodgawker gallery
Tasty Query - recipes search engine
Foodies100 Index of UK Food Blogs
Foodies100

Cook with me on Udemy!

Cook With Me

LinsFood contains affiliate links. This means that we earn a commission off any purchases that you might make by clicking on some of the product links.

Contact Me     Privacy Policy     Cookie Policy
Copyright Azlin Bloor | LinsFood.com 2011-2021