Arroz Verde with Cilantro and Spinach

Ingredients

• 2 cups (400g) long-grain white rice 2 cups (400g) long-grain white rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 jalapeño pepper, seeded and finely chopped 1 jalapeño pepper, seeded and finely chopped
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (25g) fresh cilantro leaves 1 cup (25g) fresh cilantro leaves
• 2 cups (60g) fresh spinach leaves 2 cups (60g) fresh spinach leaves
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 42g, 1g
• Protein: 4g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and jalapeño pepper. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the rice to the saucepan and stir well to coat it with the oil and aromatics. Cook for 2-3 minutes, stirring occasionally.
4. 4.
   Pour in the vegetable broth and water. Bring to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid. Simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
5. 5.
   In a blender or food processor, combine the cilantro leaves and spinach. Blend until smooth.
6. 6.
   Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
7. 7.
   Gently fold in the cilantro and spinach puree into the cooked rice until well combined. Season with salt to taste.
8. 8.
   Cover the saucepan again and let the arroz verde rest for an additional 5 minutes to allow the flavors to meld.
9. 9.
   Serve the arroz verde as a vibrant and flavorful side dish to complement your favorite Mexican dishes.

Treat your ingredients with care...

• Cilantro — Make sure to use fresh cilantro leaves for the best flavor. Remove any tough stems before blending.
• Spinach — Choose fresh spinach leaves and discard any wilted or yellowed leaves. Thoroughly wash the spinach before blending to remove any dirt or grit.

Tips & Tricks

• For a spicier version, leave the seeds in the jalapeño pepper or add a pinch of cayenne pepper.
• If you prefer a milder flavor, remove the seeds and membranes from the jalapeño pepper before adding it to the dish.
• You can add a squeeze of fresh lime juice to the cooked rice for a tangy twist.
• To make the arroz verde even more nutritious, you can add diced vegetables such as bell peppers or carrots during the sautéing step.
• Leftover arroz verde can be refrigerated and reheated the next day. Add a splash of water or broth when reheating to restore moisture.

Serving advice

Serve the arroz verde as a vibrant side dish alongside your favorite Mexican main courses. Garnish with additional fresh cilantro leaves for an extra pop of color and flavor.

Presentation advice

To enhance the presentation, consider serving the arroz verde in a colorful ceramic bowl or on a platter garnished with sprigs of fresh cilantro. The vibrant green color of the rice will be visually striking against the backdrop of the dish.