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Cilantro Rice (Arroz Verde) 1 cup fresh baby spinach, tightly packed ½ cup cilantro, tightly packed 1 cup low sodium chicken broth 1 cup milk 1 teaspoon kosher salt 2 tablespoon butter 1 tablespoon extra virgin olive oil 1 ½ cups basmati rice ¼ cup onion, finely chopped 1 clove garlic, finely minced This beautiful-hued Cilantro Rice is a delicious alternative to plain rice and will receive wow reviews every time you serve it! 1. Place the spinach, cilantro, chicken broth, milk and salt into a blender container and blend until pureed. 2. In a medium saucepan heat olive oil and butter until butter is melted. Add the rice and sauté, stirring about every 30 seconds, until light golden, 3 to 4 minutes. 3. Add the onion and garlic and cook 1 minute, stirring frequently. 4. Add the spinach/cilantro mixture, stir well and and bring to a boil. Cover the pan, turn heat to very low and cook for 20 minutes. 5. Stir the rice gently (to avoid crushing) with a fork. Cover and continue cooking on very low heat another 5 minutes. 6. Take pan off heat and let rice steam in the covered pot for 10 minutes. Fluff with a fork and serve.
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5 from 9 votes

Cilantro Rice (Arroz Verde)

This beautiful-hued Cilantro Rice is a delicious alternative to plain rice and will receive "Wow" reviews every time you serve it!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Asian
Servings: 8
Calories: 194kcal
Author: Chris Scheuer

Ingredients

  • 1 cup fresh baby spinach tightly packed
  • ½ cup cilantro tightly packed
  • 1 cup low sodium chicken broth
  • 1 cup milk
  • 1 teaspoon kosher salt
  • 2 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 ½ cups basmati rice
  • ¼ cup onion finely chopped
  • 1 clove garlic finely minced
US Customary - Metric

Instructions

  • Place the spinach, cilantro, chicken broth, milk and salt in a blender container and blend for about 30 seconds, until well pureed.
  • In a medium saucepan heat olive oil and butter until butter is melted. Add the rice and sauté, stirring about every 30 seconds, until light golden, 3 to 4 minutes.
  • Add the onion and garlic and cook 1 minute, stirring frequently.
  • Add the spinach/cilantro mixture, stir well and bring to a boil. Cover the pan, turn heat to very low and cook for 20 minutes.
  • Stir the rice gently (to avoid crushing) with a fork. Cover and continue cooking on very low heat another 5 minutes.
  • Take the pan off heat and let rice steam in the covered pot for 10 minutes. Fluff with a fork and serve.

Nutrition

Calories: 194kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 343mg | Potassium: 138mg | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 1.8mg | Calcium: 48mg | Iron: 0.5mg