Green Rice
Arroz Verde, Recipe courtesy Tamara Belt
3 1/2cups
3 1/2cups
  • For the rice:
  • 3cups water
  • 1/2cup coarsely chopped white onion
  • 1clove garliccoarsely chopped
  • To taste kosher or coarse sea salt
  • 1 1/2tablespoons vegetable or olive oil
  • 1 1/2cups long-grain white rice
  • 1whole serrano chile
  • For the green sauce:
  • 3cups packed baby spinachwashed and drained
  • 1 jalapeno chilecoarsely chopped
  • 1/3cup chopped fresh basil or chopped cilantroor both
  • 3cloves garlic
  • kosher or coarse sea saltto taste
  1. For the rice: Combine the water, onion, garlic and salt in a blender and puree until smooth.
  2. Heat the oil in a medium saucepan over medium heat.
  3. Add the rice and cook, stirring constantly, until it is translucent. (There should be an occasional crackle and sizzle, but don’t let your rice color and pop. This means you should lower the heat.)
  4. Pour in the onion/garlic puree and add the whole chile. Bring to a boil, reduce heat and simmer for about 20 minutes until all the liquid is absorbed and the rice is cooked though.
  5. For the green sauce: In a large saucepan, put enough water to cover the bottom, approximately 1/4 cup, add the spinach and set over medium heat. Cover and let cook until the spinach is wilted, about 2-3 minutes, checking to make sure the spinach looks bright green. If it turns a deep green, it has cooked for too long.
  6. Put the spinach and water into a blender and add cilantro or basil, jalapeño and garlic cloves. Puree until smooth.
  7. When you are ready to serve the rice, pour the green sauce over the rice and mix thoroughly, so all grains are coated in the sauce.