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Fresh From the Garden Green Rice

Green Rice
Arroz VerdeRecipe courtesy Tamara Belt

Serves: makes about 3 1/2 cups

Arroz VerdeRecipe courtesy Tamara Belt" alt="Green Rice
Arroz VerdeRecipe courtesy Tamara Belt" />


For the rice:

3 cups water

1/2 cup coarsely chopped white onion

1 garlic clove, coarsely chopped

Kosher or coarse sea salt, to taste

1 1/2 tablespoons vegetable or olive oil

1 1/2 cups long grain white rice

1 whole serrano chile

For the green sauce:

3 cups packed baby spinach, washed and drained

1 jalapeño chile, coarsely chopped

1/3 cup chopped fresh basil or chopped cilantro (or both)

3 garlic cloves

Kosher or coarse sea salt, to taste

To Prepare

For the rice: Combine the water, onion, garlic and salt in a blender and puree until smooth.

Heat the oil in a medium saucepan over medium heat.

Add the rice and cook, stirring constantly, until it is translucent. (There should be an occasional crackle and sizzle, but don’t let your rice color and pop. This means you should lower the heat.)

Pour in the onion/garlic puree and add the whole chile. Bring to a boil, reduce heat and simmer for about 20 minutes until all the liquid is absorbed and the rice is cooked though.

For the green sauce: In a large saucepan, put enough water to cover the bottom, approximately 1/4 cup, add the spinach and set over medium heat. Cover and let cook until the spinach is wilted, about 2-3 minutes, checking to make sure the spinach looks bright green. If it turns a deep green, it has cooked for too long.

Put the spinach and water into a blender and add cilantro or basil, jalapeño and garlic cloves. Puree until smooth.

When you are ready to serve the rice, pour the green sauce over the rice and mix thoroughly, so all grains are coated in the sauce.


September 9, 2011

Red pozole, or Pozole Rojo, Jalisco style, has been my favorite pozole of all time. It is bold and gorgeous in every possible way. I am so attached to it, we even served it at our wedding.

For decades now, I’ve refused to replace it with another… And then, I tried a unique green version, Pozole Verde, Guerrero style. It has not surpassed my Pozole Rojo, but it is attempting to tie with it at my table. And that is a lot to say.

Treasured all around Mexico, pozole has many variations, mainly green, red and white. Each distinct and beautiful, and coincidentally, represent the colors of the Mexican flag. Since September is the month of Mexican independence and The Day of El Grito is just around the corner, there is no excuse not to find an excuse to celebrate! And in my mental Mexican dictionary, pozole equals celebration.

Continue reading Pozole: Try It Green!

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