You might like eating the white rice, but you sometimes feel bored with its regular presence in your daily meals. It’s time you should be creative with another food by rice at your home. And this blog will help you turn white rice into a special food of Mexican.
Riz Vert (Green Rice) Mexican is a paella dish cooked with greens, onion, meat broth, cooked meat, and other ingredients enhancing flavor. Have no particular herbs type required to cook this dish. It means you can use any greens you like, as long as when the dish is cooked, the rice has a nice green color. In this recipe, we use chopped parsley, cilantro, jalapeno pepper, etc. Mixing with these kinds of greens makes rice a beautiful green color. In this recipe, we let fresh spinach be responsible for creating green color and the main taste as well.
Riz Vert Recipes
Riz Vert (Greens and rice)
- a large pot
- 2 cups of rice
- 1 medium onion
- 1 lb fresh spinach
- 7 ½ cups water
- 3 to matoes
- 1 cup meat broth
- Any cooked meat
- Pepper and salt to taste
- Cayenne powder or red chili
- Chop the onion and dice the tomatoes
- Wash the fresh spinach, trim, and chop finely.
- Pour the water into a large pot over high heat.
- Wash and add the rice to the pot.
- Add all the ingredients to the rice except the seasonings and stir thoroughly. Cover the pot and let it boil over high heat.
- Stir and cover the pot tightly. Reduce the heat and cook over medium heat until the rice is tender approximately 30 minutes.
- Add the spices (pepper, red chili, and salt), stir well, and simmer for 5 minutes.
- Serve hot.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
- You may be interested in this recipe: Tanzania Pilau Rice easy recipe
Another Riz Vert recipe
- 1 tablespoon avocado oil
- 2 cups Lundberg Farms long-grain white rice
- 1 poblano pepper, stem removed and roughly chopped (150 grams)
- 1 jalapeno pepper, stem removed and roughly chopped (remove seeds for less spicy)
- 1/2 cups chopped onion (60 grams)
- 2 cloves garlic
- 1 cup packed cilantro
- 1/2 cups packed parsley
- 1 3/4 cups vegetable broth
- Salt and pepper to taste
- For serving: Lime juice, chopped cilantro
Rinse rice through running water a few times until the water runs clear. I used a nut milk bag. Shake to remove excess water and let dry a bit.
Add avocado oil to a large dutch oven or heavy-bottomed pot (make sure you have a lid) over medium heat and let get hot. Add rice, stir, and toast for 10 minutes, stirring occasionally, until fragrant and some pieces are slightly browned.
While rice toasts, make the pepper and herb mixture. Add poblano, jalapeno, onion, garlic, cilantro, parsley, salt and pepper, and 1/4 of the measured broth into a high-powered blender. Then blend them until smooth.
When rice is toasted, add the green mixture from the blender and the rest of the broth and mix well to combine. Bring to a boil. Once boiling, stir well to combine, turn down the heat to low, and cover with lid. Let cook untouched for 15-17 minutes. Turn off heat and let the rice rest for 15 minutes to absorb any excess moisture. Do not open the lid as the heat will escape.
Open the lid and mix well to combine as some of the green purée will likely be sitting on the top. Fluff with a fork and season with salt if needed. For serving, mix with lime juice and chopped cilantro if desired. Enjoy!
This is a perfect recipe to process Riz Vert you should read. It’s because we applied it and had a bowl of brilliant green rice. You can adjust the consistency of the rice by adding or subtracting the amount of water. However, it is noticeable that the rice type also contributes to the success of the dish.
If you attempted this recipe, let us know by leaving a kind comment below this post. Well! Don’t forget to include a nice picture in your comment! Good luck!