I fell in love with El Tiempo’s Green Rice a while back, to the point that I asked the waiter what were the ingredients in the Green Rice. The waiter of course told me the general things that he knew (so he said), cilantro, bell pepper, celery, parsley, and green onion. Anything green, basically.
After scouring the internet and comparing recipes, I settled with this one, Arroz Verde by James Peyton at finecooking.com.
I adapted the recipe by adding the ingredients which the waiter had told me. So, here are the ingredients: spinach, bell pepper, celery, parsley, cilantro, jalapeno, green onion, garlic, frozen peas and corn, rice, chicken broth, salt, butter, milk and olive oil.
I put all veggies and chicken broth into the food processor.
Pureed them and then added milk.
In a medium pan, I heated olive oil and butter.
Then I sauteed the rice for a few minutes.
I added the pureed veggies.
Let the rice come to a boil and simmered it for 20 minutes.
I heated the corn and peas in the microwave, and added them into the rice.
Mixed it up and heated it thoroughly.
And there you go! Yummy green rice!
And to compare, these were El Tiempo’s Green Rice. What do you think?
Print recipe here.
Recipe adapted from James Peyton
½ cup cilantro sprigs
1 cup fresh baby spinach leaves
1/4 cup minced onion
1 bell pepper, cut into large pieces
1 cup celery
½ cup parsley
2-3 green onion
1 clove garlic, minced
1 1/4 cup of chicken broth
1 1/4 cup of milk
½ cup frozen corn, thawed
½ cup frozen peas, thawed
3 tbs unsalted butter
1 ½ cup of rice
Put everything fresh into the food processor and add chicken broth. Puree until smooth.
Add milk, and mix well.
In a medium pan, melt butter and add olive oil.
Saute rice for about four minutes.
Add the vegetables puree.
Bring to a boil, and cover, and simmer rice for 20 minutes.
Heat corn and peas in the microwave for a minute or two. Add to the rice and mix through. Salt to taste and serve.