This green rice recipe easily feeds six, but somehow I’ve been eating through each batch all on my own. I just sneak into the fridge, pull out a small bowlful, zap it, and have my green rice morning-afternoon-late-night-whenever snack. The following recipe is loosely based on a somewhat more involved recipe for arroz verde by Diana Kennedy. A classic Mexican side, the green comes from poblano chiles, parsley, and cilantro. I’ve also seen versions with spinach and Anaheim green chiles or jalapeños. It’s a perfect side for Mexican dishes, or alongside steak and beans. I love the idea of incorporating greens and herbs into a rice pilaf this way, and am wondering about similar recipes from other cuisines. If you have suggestions, please let us know in the comments!
If you are using homemade unsalted stock, you will want to add at least half a teaspoon of salt to the stock. Let the rice lightly brown. When it starts to brown, stir it and spread it out in an even layer again so that more of the rice browns. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 20 minutes. Fluff the rice with a fork and serve. Links: Green rice with smoked paprika from Heidi of 101 Cookbooks Mexican Green Rice Salad from Angie of Eclectic Recipes Mexican green cilantro rice from Girl Cooks World
