Green Rice

One of the things I miss about having Carter home is the diversity in ideas about what to have for dinner. She often thought of things I never would have thought of. One thing she made was Arroz Verde, or green rice. The one time she made it I thought it was so satisfying that I didn’t need anything else for dinner.

Now that she is back in Boston I am back to thinking up dinner ideas. Not that Russ doesn’t send me at least three recipes a week from the New York Times, but they are often full of weird ingredients I don’t want to have hanging around.

Not the case for Green rice. It is made with all things you probably have on hand or can easily pick up.

1 1/2 c. Long grain rice

1 1/2 c. Chicken broth

1 1/2c. Milk

2 big handfuls of spinach

1 big handful of cilantro (can be all stems if you want)

1 medium onion minced

2 cloves of garlic minced

1 T. Olive oil

2 T. Butter

Put the spinach, cilantro, chicken stock and milk in a blender and blend until the veg are pulverized.

In a sauce pan out the oil and butter and melt. Add the rice and toast it until brown, stirring often. Add the onions and garlic and continue cooking for another minute, stirring.

Add the green liquid from the blender and bring to a boil. Cover and reduce heat to just as low as it can go. Cook the rice about 20 minutes without lifting the lid. Then stir it once, recover and cook another five minutes and then turn the heat off leaving the lid on the pot for ten more minutes.

Season with salt and pepper to taste.

As this is a classic Spanish dish I have no ownership to its creation, but sometimes I like to blog about a recipe that I don’t want to get lost in my memory.



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