Arroz Verde

Name: Arroz Verde
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 Serrano pepper; 1 bunch Cilantro; 1/2 bunch Parsley; 4 clove Garlic; 1 Shallot; 1/2 large yellow onion; 2 Low sodium chicken broth; 1 1/2 Jasmine white rice; 2 tbsp Olive oil; 2 tbsp Butter

Katie King @cook_3480095

Arroz Verde

Katie King @cook_3480095

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Ingredients

45 mins

8 servings

1Serrano pepper
1 bunchCilantro
1/2 bunchParsley
4 cloveGarlic
1Shallot
1/2large yellow onion
2Low sodium chicken broth
1 1/2Jasmine white rice
2 tbspOlive oil
2 tbspButter

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Steps

45 mins

1

Place the pepper, shallot, parsley, cilantro, onion, garlic cloves, and salt in a blender. Add a bit of broth and process until smooth; set aside.
2

Heat the oil and butter over medium-high heat in a large saucepan with a tightfitting lid. When the butter starts to foam, add the rice, stirring well to coat each grain. Cook, stirring occasionally, until the rice is fragrant and slightly golden, about 3 minutes.
3

Add the blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in the chicken broth. Return the mixture to a simmer, then reduce the heat to low. Cover and cook until the liquid has been completely absorbed and the rice is tender, about 20-25
4

Minutes.
5

Remove from heat and let the rice sit, covered, for 5 minutes. Stir well and serve.