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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!
Shall we get our aprons on?
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Arroz Verde (Green Rice)
- 450 g long grain rice (I always use Basmati)
- 1 medium onion
- 2 cloves garlic
- 1 green chilli or less, to taste, deseeded
- ½ a green capsicum
- 1 large handful fresh coriander leaves and stalks
- 1 small handful parsley leaves and stalks
- 2 Tbsp olive oil
- 600 ml chicken or vegetable stock fresh/stockpot/cube, no nasty stuff added, please!
- salt to taste
- pepper to taste
- Rinse the rice in cold water and drain.
- Blend the onion, garlic, chilli and capsicum with a little of the stock until you have a green paste.
- Heat the oil in a large saucepan on medium heat and add the rice, sautéing for a couple of minutes, until the rice looks grainy and translucent.
- Add the green paste, stirring to coat the rice.
- 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.
- 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, i.e. for salt and sprinkle some freshly ground black pepper over.