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    July 17, 2021 2 min read

    Arroz verde is a dish that tastes as good as it looks. It gets an extra boost of flavor from the cooking liquid, which is a pureé of onion and garlic rather than plain water. The green sauce comes together quickly in the blender and adds a beautiful bright color and herby flavor to the rice! We love this recipe, originally by Pati Jinich.


    Ingredients:

    3 cups of water

    ½ yellow onion, cut into chunks

    1 clove of garlic, crushed

    1 Tbsp olive oil

    1 ½ cups of long grain white rice, rinsed and drained

    1 whole serrano chile

    3 cups baby spinach, packed

    1 jalapeño chile, cut into chunks

    ⅓ cup basil and cilantro, mixed

    2-3 cloves of garlic

    Salt to taste

     

    Directions

      • Set up Vidiem Mixer-Grinder by placing the chutney jar onto the motor base.
      • Add the water, onion, and garlic to the jar and secure the lid.
      • Pulse a few times, holding the lid tightly in place, then blend a few seconds, until pureéd.
      • Meanwhile, heat the oil in a saucepan over medium heat.
      • Add the rice and toast, stirring constantly, until translucent.
      • Pour in the onion and garlic pureé and add the whole serrano chile.
      • Bring to a boil, cover, and simmer on low heat until the liquid is absorbed and the rice is fully cooked.
      • While the rice is cooking, heat a saucepan over medium heat with enough water to cover the bottom.
      • Add the spinach, cover, and cook until just wilted.
      • Secure the lid, pulse a few times, and then blend until smooth.
      • Before serving, pour the green sauce over the rice and mix thoroughly.

      Yield: About 3 ½ cups

      Storage  Transfer to a container with a tight-fitting lid and keep in the refrigerator for up to 3 days.