**Arroz Verde: A Vibrant and Flavorful Dish from Ecuador**
Arroz verde, also known as green rice, is a traditional Ecuadorian dish that combines the vibrant green color of cilantro with the savory flavors of garlic, onion, and achiote. This iconic dish is a staple in Ecuadorian cuisine and is often served as part of a main course or as a side dish. Arroz verde is made with a variety of ingredients, including long-grain rice, cilantro, garlic, onion, bell peppers, tomatoes, peas, carrots, and spices. The cilantro gives the dish its distinctive green color and a fresh, herbaceous flavor. The garlic and onion add a savory base, while the achiote, an orange-red condiment, imparts a slightly earthy and smoky flavor. The combination of these ingredients creates a flavorful and aromatic dish that is sure to delight your taste buds. This article provides three variations of arroz verde recipes: a classic recipe, a vegetarian recipe, and a seafood recipe. Each recipe offers a unique twist on this beloved Ecuadorian dish, allowing you to explore the diverse culinary traditions of Ecuador.
ARROZ CON POLLO WITH SALSA VERDE
Steps:
- Preheat oven to 350 degrees F.
- Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
- To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.
GREEN POBLANO RICE (ARROZ VERDE AL POBLANO)
Provided by Rick Bayless
Categories Pepper Rice Side Vegetarian Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
- The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
- Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it's ready to serve.
- Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
- Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.
PERUVIAN ARROZ VERDE CON POLLO
Peruvian food is a little strange for me. The first dish I had was with raw fish.I cringed at hearing the words "raw fish". Surprisingly, it was delicious. Last nite, a Peruvian friend came over and cooked something that completely blew my tastebuds and I craved for even more. She cooked Arroz con Pollo a la Peru.
Provided by rainna
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with salt and black pepper. Fry in oil until golden brown and remove from fire. Leave to cool.
- In the same oil, saute the chopped garlic, onion, bell peppers and cilantro. You can also use really red hot firebird peppers if you like it spicy.
- Add the chicken and stir for 2 - 3 minutes. Add beer and simmer for about 10 minutes until chicken is cooked.
- Add the rice and mixed peas. Mix well for a couple of minutes. Add chicken stock (salt if needed) and simmer for another 20 minutes or until rice is cooked and slightly burnt at the bottom.
Nutrition Facts : Calories 520, Fat 15.1, SaturatedFat 2.4, Cholesterol 2.2, Sodium 118.3, Carbohydrate 73.8, Fiber 3, Sugar 3.9, Protein 9.2
ARROZ VERDE (GREEN RICE WITH CILANTRO)
The green color of the rice comes from poblano chiles and cilantro. Arroz verde is a popular Mexican side dish that goes well with fish tacos, grilled chicken, or fahitas.
Provided by GabrielPadilla
Categories Side Dish Rice Side Dish Recipes
Time 1h17m
Yield 4
Number Of Ingredients 9
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Heat 1 tablespoon oil in a medium saucepan over medium heat; cook onion and garlic until soft and translucent, about 5 minutes.
- Combine poblano peppers, onion, garlic, water, cilantro, and lime juice in a blender; blend until smooth.
- Heat remaining 1 tablespoon oil in a medium saucepan. Cook and stir rice, stirring frequently, until transparent, 2 to 3 minutes. Add poblano mixture and bring to a boil. Stir in chicken bouillon. Reduce heat to low, cover, and cook until rice has absorbed all liquid and is soft, about 20 minutes.
- Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 42.7 g, Fat 7.4 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 41.2 mg, Sugar 2.2 g
ARROZ CON POLLO WITH SALSA VERDE (RICE AND CHICKEN CASSEROLE)
I think this one is from FoodTV but I don't remember which program. The smell while it cooks will have your neighbors stopping by for a "chat". It is a real crowd pleaser. Prep. time doesn't include marinating time.
Provided by Pierre Dance
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F.
- Mix spice paste in a small bowl.
- Wash Chicken, pat dry.
- Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
- In a dutch oven heat remaining Oil over medium heat.
- Fry Chorizo'til crisp, remove, dry on paper towel.
- Add Chicken, skin side down, brown well on all sides.
- Remove, drain on paper towel.
- Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
- Remove bay leaves.
- Stir in Rice, coat well with sofrito.
- Add Tomatoes and Stock.
- Season with salt and pepper.
- Place Chorizo and Chicken on top of rice mixture.
- Bring to a boil, simmer 5 minutes.
- Cover pot, transfer to oven.
- Bake 20 minutes'til rice is done and has absorbed the liquid.
- ---SalsaVerde---.
- Puree all salsa ingredients'til smooth.
- Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.
GREEN RICE (ARROZ VERDE)
Green rice (arroz verde) is one of my favorite side dishes. You can add chiles and other spices but my favorite is the plain version just with cilantro. I cook the rice in water but you can also use chicken broth.
Provided by gem
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a medium saucepan and cook rice, stirring frequently, until transparent, 2 to 3 minutes.
- Combine water, cilantro, and salt in a blender; blend until smooth and cilantro is chopped very finely. Pour over rice and increase heat to high. Bring to a boil and cook for 3 minutes. Reduce heat to medium-low, cover, and cook until rice has absorbed all the liquid and is soft, about 20 minutes.
- Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 39.2 g, Fat 3.8 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 591.9 mg, Sugar 0.4 g
ARROZ VERDE (MEXICAN GREEN RICE)
Nice Mexican twist on boring old rice. If you can't find parboiled rice at your grocery store, long-grain rice may be substituted, but just won't be quite as yummy.
Provided by Melanie2590
Categories Long Grain Rice
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place the peppers, scallions, parsley, cilantro, garlic, and salt (if using chicken stock, reduce amount of salt to 1 tsp) in a food processor and process until smooth. Add a little water if needed.
- Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.
- Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.
- Add the chicken broth or water. Bring to a boil, then reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.
- Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.
ARROZ CON POLLO WITH SALSA VERDE
Make and share this Arroz con Pollo with Salsa Verde recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350° F.
- Rinse the chicken pieces and pat dry.
- In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne.
- Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil.
- Fry the chorizo over medium heat until it is crispy and renders its fat.
- Remove the chorizo with a slotted spoon and drain on paper towels.
- Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside.
- Make a sofrito by sautéing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved.
- Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper.
- Return the chorizo and chicken to the pan.
- Bring the mixture to a boil and let simmer for 5 minutes.
- Cover and transfer pot to oven.
- Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid.
- Scatter the olives on top of the chicken and rice before serving.
- ---To prepare the Salsa Verde---.
- In a mortar and pestle or food processor, mash together all ingredients to form a loose paste.
- Garnish Arroz Con Pollo with Salsa Verde before serving.
CAPE VERDE ARROZ DE MARISCO BY KIKI CANUTO RECIPE BY TASTY
Here's what you need: long grain rice, unsalted butter, sea salt, water, extra virgin olive oil, red bell pepper, yellow bell pepper, large yellow onion, garlic, red chili flakes, tomato paste, frozen calamari, medium shrimp, fresh mussel, frozen organic peas, lemon, fresh parsley
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 17
Steps:
- In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
- Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
- Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
- Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
- Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
- Transfer the cooked rice to a large bowl.
- Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
- Garnish with parsley leaves (optional).
- Enjoy!
Nutrition Facts : Calories 462 calories, Carbohydrate 57 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, Sugar 4 grams
ARROZ DE FRANGO COM AÇAFRÃO, FEIJÃO VERDE E PIMENTO ASSADO
Yield 2 persons
Number Of Ingredients 12
Steps:
- Tempere as coxas de frango com um pouco de sal e pimenta. Coloque o azeite num tacho, deixe aquecer e aloure as coxas de frango de ambos os lados. Retire e reserve. Na gordura que ficou refogue a cebola picada. Acrescente o arroz e envolva-o na gordura, assim como o açafrão.Acrescente as duas medidas de água a ferver, rectifique de sal e pimenta e junte o pimento em tiras, o feijão verde em pedaços e as azeitonas. Coloque depois as coxas de frango por cima do arroz e polvilhe-as com o colorau em pó. Tape o tacho e deixe cozinhar em lume brando até o arroz estar cozinhado e ter absorvido toda a água. Sirva polvilhado com a salsa picada.
Tips:
- Use fresh, high-quality ingredients for the best flavor. Choose fragrant rice, such as jasmine or basmati, and use fresh, flavorful vegetables.
- Wash the rice thoroughly before cooking to remove any starch or impurities. This will help the rice cook evenly and prevent it from becoming sticky.
- Use a heavy-bottomed pot or Dutch oven to cook the rice. This will help distribute the heat evenly and prevent the rice from burning.
- Bring the water to a boil before adding the rice. This will help the rice cook evenly and prevent it from becoming mushy.
- Reduce the heat to low once the water has come to a boil, and simmer the rice for the recommended time. Do not stir the rice while it is cooking, as this can break the grains and make the rice sticky.
- Once the rice is cooked, let it rest for a few minutes before fluffing it with a fork. This will help the rice absorb any remaining moisture and prevent it from becoming sticky.
Conclusion:
Arroz verde is a delicious and versatile dish that can be enjoyed as a main course or side dish. It is a great way to use up leftover rice, and it can be easily customized to your own taste. With its vibrant green color and flavorful ingredients, arroz verde is sure to be a hit at your next gathering.
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