Arroz verde. It is very simple, but impressive dish. Mexico is famous for its spicy, hearty dishes and large portions. Along with vegetables, meat and beans, rice is the basic diet of the Mexicans. White rice, green plants - 2 of the three colors of the Mexican flag, an hour of time at minimum cost and effort, and for the fragrant, spicy, hearty and just a nice Mexican dish on your table!
|Cooking time 60 minutes||Number of servings -|
Because arroz verde - it means "green Fig", you will need a lot of greens in order to make it so. All vegetables should be well washed and dried.
Different versions of this recipe there are different versions of the set of greens. Remain unchanged only the parsley and cilantro, ie in the absence of spinach you can substitute another piece of parsley, a portion of salad is part of the spinach, etc.
Hottest part of a pepper are the seeds, so the opposers of acute better to get rid of them. The easiest way to do this, cut the pepper lengthwise, and scrape seeds with a knife.
Whole peppers can also onion on the grill to use for decoration.
All washed greens to cut from the stalks (a handful of leaves of parsley and cilantro left for later), spinach to pick hands, one pepper cut into rings and send all together in blender with ice cubes. The ice will help keep the bright green color. All blend in a blender until smooth.
Chop the onion and garlic and fry them in olive oil in a deep frying pan.
Add long grain rice to the pan and, stirring, fry until transparent.
Pour contents of the blender in Fig. Add salt and pepper to taste (I use ready-salt, pepper, coriander and lime). Mix well until all the rice is green. Add water to cover the rice by 1 cm, cover and cook, stirring occasionally, until the rice fully absorbs the water.
In cooked rice add delayed a handful of leaves of parsley and cilantro, mix well.
Put the finished dish into a suitable dish, put on top of grilled peppers and can be served on the table.
This rice is good as a standalone dish or as a side dish to meat or fish.
A lot! satisfying! and spicy! - well, so very Mexican.
P. S. I recommend to apply this rice with grilled sea bass, marinated in olive oil and lime juice, with leaves of parsley, with a mixture of peppers and ground coriander.