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Arroz Verde

Arroz Verde

Rice is very popular in northern Mexico, where it's usually served as a side dish rather than a main, together with a dish of beans. It was introduced to Mexico by the Spanish (who in turn sourced it from Asia), and consequently is often referred to as 'Spanish rice'.

To make this recipe, you'll need:

ANCHO BLEND: tsp

CANELA BLEND: tsp

CHIPOTLE BLEND: tsp

ORÉGANO BLEND: 2 tsp

Need the blends?

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Description
More Info

Page number: 206

Effort: Medium effort

Serves: 4

Prep: 30 mins

Cook: 25 mins

Origin: Mexico

Shopping List

  • 1 clove of garlic - finely chopped
  • 25g bunch of coriander - roughly chopped
  • ½ lime
  • 200g long grain rice
  • ½ stock cube (chicken or vegetable) - crumbled

Blends Needed

ANCHO BLEND: tsp

CANELA BLEND: tsp

CHIPOTLE BLEND: tsp

ORÉGANO BLEND: 2 tsp

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Also Works a Treat With
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R
Robin Anderson

The fresh coriander and ORÉGANO BLEND give freshness and elevate this humble rice dish. It went very well with the Mole Poblano.