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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.


Chile de Arbol and Tomatillo Quick Salsita

Tomatillo Salsita

Serves: makes about 3 cups

Tomatillo Salsita


1 pound tomatillos, husked and rinsed

1 chile de arbol, or more to taste

1 garlic clove

1/4 cup cilantro, leaves and upper part of stems

1 thin slice of white onion (or about 2 tablespoons roughly chopped white onion)

To Prepare

In a medium saucepan, place the tomatillos, chile de arbol and garlic clove. If you are unsure of how much heat you want, add 2 chiles de arbol. Cover generously with water and bring to a simmer over medium heat. Cook for 12 to 15 minutes, or until thoroughly cooked and tomatillos are mushy, but not coming apart.

Transfer the tomatillos, garlic and 1 chile de arbol to a blender. Add the cilantro, onion and salt. Puree until smooth. Taste for salt and adjust if need be. If you want more heat, add the second chile de arbol.


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!

May 3, 2011

Now that Cinco de Mayo is right around the corner, friends are asking me what we will be eating to celebrate…and what I am craving most are Enchiladas Verdes. The perfect yummy family food that stays messy on the casserole.

Even though most native Mexicans know that Cinco de Mayo isn’t a big celebration in Mexico (as a matter of fact, it is mostly celebrated in Puebla), we embrace it outside of Mexico with all our hearts without really knowing why. I guess it is a great excuse to celebrate what we love and miss about Mexico- like the tomatillo. A native Mexican ingredient that is the corner stone of so many dishes.

Continue reading Enchiladas Verdes: in a Tomatillo Sauce

April 16, 2009

This is a versatile basic green tomatillo salsa. It can be drizzled on top of Mexican Antojos, such as Tostadas, Tacos, Quesadillas and Sopes… It can also be used to make Green Enchiladas or Chilaquiles. It can be spooned on top of eggs in the morning, used as a side garnish to grilled meats and as the seasoning to bake some fresh flaky fish in the oven. I could go on and on though…. here it goes:

Continue reading Cooked Salsa Verde: Basic Recipe

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