Mexican Green Rice / Arroz Verde

Couple of weeks before, I happened to read about few recipes of Mexican Cuisine and wondered why I haven't posted such easy recipes in my blog till now. Though I know about few recipes from that cuisine and its preparation (Thanks to the menu cards with detailed preparation at few restaurents :-)), I tried Mexican recipes only few times at home. Fine, today's recipe an inspiration from the daily newspaper and replaced poblano chillies with hot Indian chillies. I used only 2 chillies for mild hot taste. Use more chillies for extra hot and add vegetables stock for additional taste.

After reading the recipe, you might wonder as the preparation is similar to our one pot spinach rice. :-)
Basic Information:
Preparation Time: 30 minutes for soaking rice
Cooking Time: 15 minutes
Serves: 2
Ingredients:

Basmathi Rice - 1 cup
Spinach leaves - 1 cup
Coriander leaves - 1/3 cup
Green chillies - 2 nos
Onion - 1 no, small size, finely chopped
Garlic - 2 cloves, finely chopped
Olive oil - 1 tablespoon
Vegetable stock / Water - 2 cups
Salt - to taste

Method:

1) Wash and soak basmathi rice in 2 cups of water for 30 minutes. After 30 minutes, drain the water and keep aside.
2) Wash and clean the spinach and coriander leaves. Chop them and add them to the grinder/Mixer. Add green chillies it and grind it to a smooth paste. Keep it aside.
3) Heat oil in a kadai / frying pan.
4) Add garlic and onion when the oil is hot and not smoking. Saute till both become golden brown and releases nice aroma.
5) Add the drained rice and saute till the rice becomes brown.
6) Add the spinach paste to the rice and mix well.
7) Transfer this rice spinach mixture to the pressure cooker and add 2 cups of water and salt to taste. Pressure cook it for 3 whistles. Once the steam suppresses, fluff it off using a fork.
8) Serve hot.
Notes:
1) Instead of pressure cooking, you can directly add 2 cups of water to the frying pan and cover it tightly for 10 minutes or until you don't see water in the pan.
2) The thumb rule for rice and water ratio is 1:2. However, it might change based on the rice brand. I followed the instructions given in my rice pack and added water accordingly.

Linking this recipe to Julie's Flavors Of Cuisines-"Mexican" guest hosted by My food treasures here.

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21 comments:

i am simply loving this flavorful looking rice..

Thats a very healthy and flavorful rice Uma

Very simple recipe and i am sure the flavors are so so good... love the pot Uma

it looks so simple and like the flavors of all the ingredients used..

nice rice. to give true mexican flavor instead of spinach you can try grilled poblano peppers it gives nice flavor too. Just a suggestion.

Healthy & quick fix dear,yummy!!
You can link this to my event Flavors Of Cuisines-"Mexican"

wow...loving this, thanks for this flavorful and delicious Mexican Rice Uma...will try it soon!

love the flavour of this rice.. will try soon

Looks so yum Uma, very cool and a neat presentation

wonderful recipe... delicious!!

I ve nt yet been daring enough to give mexican a shot but i guess this will work with my H love that bowl :)

Such a simple and healthy one, pretty presentation too

Delicious rice,too gud for kids...

very healthy and aromatic dish...love the flavor

@ kitchen Queen, Thanks for the suggestion. I am also planning to try that soon when I get poblano peppers at my place.

Give me that whole bowl,delicious and flavourful one pot meal, simple at the best.

wow.. looks so simple and easy.. btw nice clicks.. :)

Hi there. The current Food on Friday on Carole's Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.

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