Arroz verde (green rice with scallions and cilantro)

casaveneracion.com arroz verde

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 (green onions or onion leaves, if that’s what you call them). For added aroma, I threw in a couple of pandan leaves into the rice cooker.

Recipe: Arroz verde

Ingredients

  • 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 1/4 c. after chopping)
  • a small bunch of cilantro, finely chopped (about 2 tbsps. after chopping)
  • 1 and 1/2 to 2 c. of broth (see notes below)
  • 2 pandan leaves
  • salt and pepper, to taste

Instructions

  1. Rinse and drain the rice.
  2. Heat the olive oil in a pan. Saute the shallots, garlic, scallions and cilantro.
  3. Add the rice. Cook, stirring, to coat every grain with oil.
  4. 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.
  5. When the rice is done, fluff up with a fork to separate the grains before serving.

Quick notes

Use meat broth if you’re serving the rice with a meat dish; use fish broth if serving it with a fish dish (see recipes for homemade meat broth and fish stock).

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.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 2



Comments

  1. anna lyn leoncio says

    wow this is
    a great recipe. . . ill put more cilantro on my version!!! thanks for the idea. . .

  2. says

    I still have to decide if I like cilantro (hehe) although I’ve used them in the past. We’re in a complicated relationship thing but I so love scallions! We have a patch dedicated to cultivating them in the backyard. Yay! New recipe to use it with.

    :)

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