Spinach Rice
Quick Recipes Mexican Simple Recipes Fasting Recipes Budget Recipes Side Dishes Vegetables Rice
Aromatic and succulent rice. It's a great side dish for any meal, but I like it with simply pan-fried fish fillet.
The recipe is originally Mexican: "arroz verde." The only modification I made was replacing fresh cilantro with parsley and dill (just because I don't like cilantro leaves).
Ingredients
1 cup long-grain rice (200g rice; I used basmati)
150g spinach
1 roasted green bell pepper
1/2 bunch parsley
3 sprigs dill
2 1/2 cups chicken broth (or vegetable broth for vegan version)
1 onion
2 cloves garlic
3 tablespoons oil
salt, pepper
Servings: 4
How to prepare spinach rice
- Blend in a blender the roasted pepper (skin and stem removed), spinach, garlic, parsley, dill and 1 cup of broth until it becomes a puree.
- Fry the rice in hot oil over medium heat for 2-3 minutes. Add the finely chopped onion and sauté for another 3 minutes until the onion is soft.
- Add the spinach puree and the rest of the broth (another 1 1/2 cups). Season with salt and pepper to taste.
- Bring to a boil, put the lid on the pot and turn the heat to low. Cook for 20 minutes without stirring. Turn off the heat and let it sit for 10 more minutes with the lid on, so that all the broth is absorbed.
- Gently fluff the rice with a fork and adjust salt if needed.
Frying the rice and onion
Adding the spinach puree
Adding broth and cooking
