Arroz Verde (Green Rice)

by Jim Peyton

Rich and refined, arroz verde is one of the
most popular dishes I present to cooking
classes.

Serves six to eight.

1/2 cup tightly packed fresh cilantro sprigs
(about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach
leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt canned
chicken stock
1-1/4 cups milk
1 tsp. salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced

Put the cilantro, spinach, and stock in a
blender and blend until the vegetables are
puréed. Add the milk and salt and blend a
bit more until well combined.

In a medium (3-qt.) heavy-based saucepan
(with a good lid) over medium heat, heat the
olive oil and butter. When the butter is
melted, add the rice and sauté, stirring
about every 30 seconds, until it just begins
to brown, 3 to 4 min. Add the onion and
garlic and cook 1 min., stirring constantly.
Add the contents of the blender, stir well,
turn the heat to high, and bring to a boil.
Cover the pan, turn the heat to very low,
and cook for 20 min. Stir the rice carefully
to avoid crushing it, cover, and cook
another 5 min.

Take the pan off the heat and let the rice
steam in the covered pot for 10 min. Serve
hot.

Can be made 1 or 2 days ahead and reheated in a microwave, fluffing with a fork.

Originally posted in Fine Cooking