Southwestern Green Rice - Arroz Verde

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Southwestern Green Rice - Arroz Verde

 

Recipe By : Global Vegetarian, by Jay Solomon, page 116

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons canola oil

1 medium yellow onion -- diced

2 cloves garlic -- minced

2 roasted poblano chilies or 1 large green --

pepper seeded, diced

1 jalapeno pepper -- seeded and minced

2 cups water

1 cup long-grain white or brown rice

2 tablespoons fresh parsley (or 1 tablespoon dried)

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups fresh spinach or other leafy green veggie -- chopped

2 tablespoons cilantro -- minced

 

In a medium saucepan, heat the oil. Add the onion, garlic, and

peppers and sautÈ for 5 to 7 minutes, until the onions are tender.

Add the water, rice, parsley, and dried seasonings and bring to a

boil. Cover and cook over medium-low heat for about 15 minutes (for

brown rice, about 40 minutes).

 

Stir in the spinach and cilantro and cook over low heat for about 5

minutes more, until the rice is tender.

 

Fluff the rice and serve hot.

 

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NOTES : This staple of the American Southwest and Mexico is a verdant

combination of green chilies, spinach, herbs, and rice. Ideally, you

would use poblano chilies, which have an eloquent, haunting heat. It

is worth the hunt to find them. When they are not available, try

substituting a green bell pepper; it's still a rewarding, but milder,

dish.

 

 

" As the beloved God, under the shadow of His wings --- and as the apple of God's

eye --- the seeds of great faith live within us. "

 

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