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Arroz Verde Recs
Posted on 2/16/14 at 7:03 am
Posted on 2/16/14 at 7:03 am
I made some Arroz Verde yesterday and it came out pretty dang good. Figured I'd share for those of you who haven't tried and ask for recommendations to make it better from those who have. Overall it was simple and seems like it could easily be altered to accommodate your taste as the measurements are very forgiving as it is a rice dish.
- half bunch parsley
- quarter bunch cilantro
- little blob of minced garlic
- several shakes of red pepper flakes
- a roasted plablano pepper (seeds removed)
- a roasted habanero pepper (seeds removed)
- 2 table spoons evoo
- salt
- 3 cups rice
- enough chicken stock to cook the rice
- half lime
I just threw all of the ingredients (besides the rice, stock and lime) in the food processor for 30 seconds or so.
Then I added the paste to my washed rice and then added the right amount of stock and cooked it.
Fresh squeeze of lime once plated. And served with some tamales and black beans.
I'll add some pics this afternoon. Going to make it again and take pics this time.
- half bunch parsley
- quarter bunch cilantro
- little blob of minced garlic
- several shakes of red pepper flakes
- a roasted plablano pepper (seeds removed)
- a roasted habanero pepper (seeds removed)
- 2 table spoons evoo
- salt
- 3 cups rice
- enough chicken stock to cook the rice
- half lime
I just threw all of the ingredients (besides the rice, stock and lime) in the food processor for 30 seconds or so.
Then I added the paste to my washed rice and then added the right amount of stock and cooked it.
Fresh squeeze of lime once plated. And served with some tamales and black beans.
I'll add some pics this afternoon. Going to make it again and take pics this time.
1
Posted on 2/16/14 at 7:16 am to StinkDog12
That sounds good. I tried something similar once but I substituted poblano peppers for anaheim peppers because that's all they had. I need to try it again with poblanos because that's probably better. 
Posted on 2/16/14 at 7:47 am to Powerman
I thought that roasting them made a big difference as well.
I found that the charred rustic taste really paired well with the fresh herb taste and added a nice flavor to rice.
I just put the peppers straight onto my gas burner grate and flipped the around with tongs over the open flame until I got a nice char all around.
I found that the charred rustic taste really paired well with the fresh herb taste and added a nice flavor to rice.
I just put the peppers straight onto my gas burner grate and flipped the around with tongs over the open flame until I got a nice char all around.
Posted on 2/16/14 at 7:49 am to StinkDog12
If you wanted to add some more color I bet some corn mixed in at the end would go great as well.
Posted on 2/16/14 at 8:03 am to Powerman
I actually thought about a red pepper just to add color but you're right, some corn would have fit right in there as well
Posted on 2/16/14 at 8:39 am to StinkDog12
Or both
The only question is whether or not to roast the red pepper
But the green already adds color that isn't normally there. I was just thinking if you wanted to serve it as a stand alone dish. I had some interesting rice last night at the Persian restaurant. Saffron, orange peel, pistachio, cranberries...pretty sweet but it went well with th eggplant and tomato stew.
The only question is whether or not to roast the red pepper
But the green already adds color that isn't normally there. I was just thinking if you wanted to serve it as a stand alone dish. I had some interesting rice last night at the Persian restaurant. Saffron, orange peel, pistachio, cranberries...pretty sweet but it went well with th eggplant and tomato stew.
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