This arroz verde is a great way to incorporate spinach into a side dish in a way that makes it palatable to even picky eaters. Creamy, aromatic rice is colored and flavored with spinach and cilantro for a delish remix to your average rice recipe. I add my own flair by adding a bit of lime juice and zest for even more complexity. Serve this up with chicken, beef or seafood for a perfect meal that incorporates greens in a delicious and interesting way.
2 cups low sodium vegetable broth
1/2 cup tightly packed fresh cilantro sprigs
1 cup tightly packed fresh or frozen stemmed spinach leaves
1 teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced
1 teaspoon of lime zest
Juice of half a lime
Put the cilantro, spinach, and broth in a blender and blend until the spinach and cilantro are puréed. Add salt to taste, and stir to combine. Make sure you add enough salt into the broth, as this will determine the final seasoning of your dish.
In a heavy-bottom saucepan over medium heat, heat the olive oil and butter. When the butter is melted, add in the garlic and onion, and saute for 3 minutes, until fragrant.
Add the rice and sauté, stirring about every 30 seconds, until it just begins to toast, 3 to 4 minutes.
Add the contents of the blender into the rice, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20-25 minutes, until the rice is tender and fluffy.
Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Stir in the lime juice and zest, and do a final seasoning check. Add salt if needed. Serve hot.