Time: 35 minutes
This is a really simple rice dish that tastes like it isn’t simple. It’s delicious, quick and easy and as an added benefit adds some sneaky greens to your meal.
Arroz verde is a versatile side that is a perfect addition to any Mexican feast. I always serve it alongside my Black Bean and Vegetable Enchiladas. Most versions require making a salsa verde and adding milk or cream, but it really doesn’t need it, so I came up with this quick version that you can whip up in no time.
This is always a hit, flavoursome enough to eat on its own, but not too flavoursome to accompany rich and spicy main courses.
3 cups basmati rice
1 small white onion, very finely chopped
4 large cloves garlic, minced
1 fresh jalapeño, minced
4 tbsp vegan butter, or olive oil
2 cups good quality vegetable stock
2 1/2 cups water
3 cups baby spinach (a couple of good handfuls)
A large handful fresh parsley
1 tsp sea salt
1. Place the stock, water, salt, spinach and parsley into a blender and blend until smooth. Set aside
2. Heat the butter/oil in a large saucepan over low heat. Cook the onion until translucent. Add the garlic, jalapeño and rice and cook, stirring constantly until the edges of the rice go clear.
2. Add the contents of the blender to the pan and give a good stir. Bring to the boil, stir and reduce to a simmer. Simmer gently for 20-25 minutes until the rice is soft (keep an eye on it so it doesn’t boil dry). Add a little more water if you need it. Remove from the heat and cover with a lid for 10 minutes.
3. Adjust salt to taste, fluff with a fork and serve hot.