In My Kitchen: Arroz Verde with Tomatillo Salsa

If you’re trying to eat more vegetables, adding spinach to rice is a great way! This delicious, spice-filled recipe is a great way to get your greens and enjoy it.

This tomatillo sauce is another easy and delicious way to spice up food. I served both items with quick tacos made from jackfruit and cotija cheese.

Arroz Verde

Total time: 20 minutes

You’ll need:

  • 2 (8.8oz) packages pre-cooked microwavable white rice
  • 5 ounces baby spinach
  • 3 tablespoons olive oil
  • 1 large poblano Chile, chopped (about 1 cup)
  • 1/2 cup chopped white onion (from 1 small onion)
  • 1/2 cup fresh cilantro
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 ounce questo fresco, crumbled (about 1 cup)

Instructions:

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add poblano and onion, stirring occasionally until tender, about 8 minutes.

2. Add garlic and cumin, stirring often until fragrant, about 1 minute.

3. Transfer mixture to a food processor. Add cilantro, salt, pepper and 2 tablespoons oil.

4. Place 4 cups water in a large microwaveable bowl. Microwave on high until hot, about 4 minutes. Add spinach, and let stand 1 minutes.

5. Remove spinach, and squeeze between paper towels to remove excess moisture. Add spinach to mixture in food processor. Process until smooth, about 45 seconds.

6. Cook rice according to package instructions. Transfer to a large bowl and stir in cilantro mixture. Top with queso fresco and additional chopped cilantro.

Tomatillo Salsa Verde

Total time: 25 minutes

You’ll need:

  • 1 pound tomatillos, husked
  • 1/2 cup finely chopped onion
  • 1 serrano chile pepper, minced
  • 2 tablespoons chopped cilantro
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped oregano
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt

Instructions:

  1. Place tomatillos, onion, garlic and Chile pepper into a saucepan. Season with cilantro, oregano, cumin and salt. Pour in water.

2. Bring to a boil over high heat, then reduce heat to medium-low. Simmer until the tomatillos are soft, about 10-15 minutes.

3. Using a blender, carefully puree the tomatillos and water in batches until smooth.

Serve with Arroz Verde.

Sources: Southern Living and AllRecipes

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