In the arroz amarillo post, reader Sam mentioned cilantro rice. I said I’ve come across it but under a different name — arroz verde. I also told Sam that I’ve been wanting to make it for a long time except that no one in my family except me likes cilantro all that much.
Well, I’ve finally come up with a formula that won’t make anyone balk with too much cilantro. In my version of arroz verde, the greens consist of a small amount of cilantro and a generous amount of scallions. For added aroma, I threw in a couple of pandan leaves into the rice cooker.
The amount of broth you need depends on the variety of rice you’re using. Some varieties require more liquid than others to cook properly.
- 1 c. of long-grain rice
- 2 tbsps. of olive oil
- 3 shallots, finely chopped
- 3 cloves of garlic, minced
- a large bunch of scallions, finely chopped (about ¼ c. after chopping)
- a small bunch of cilantro, finely chopped (about 2 tbsps. after chopping)
- 1 and ½ to 2 c. of broth
- 2 pandan leaves
- salt and pepper, to taste
- Rinse and drain the rice.
- Heat the olive oil in a pan. Saute the shallots, garlic, scallions and cilantro.
- Add the rice. Cook, stirring, to coat every grain with oil.
- Tip the contents of the pan into the rice cooker. Pour in the broth. Add salt and pepper. Throw in the pandan leaves. Turn on the rice cooker.
- When the rice is done, fluff up with a fork to separate the grains before serving.
- Serve the arroz verde with your meat your seafood dish.