Many people shy away from cooking rice, as they feel there is some sort of trick to make it fluffy and delicious, the way Mom makes it. In fact, I was terrible at cooking rice until I got a little coaching from my husband when we were newlyweds. Apparently, he lived on rice and ramen noodles while he was in art school, keeping himself alive and ambulatory while waiting for the day when he would meet the love of his life. But that, amigos, is another story.
Rice is a blank canvas, presenting a flattering portrait of your flavorful broths and caldos, your piquant spices, your rich gravies and guisos. Rice makes the most of cooking oils, absorbing every drop of pan juice, and delivering it to your plate. Not bad for an ingredient that costs less than a nickel per serving.
Arroz Verde is a great way to change up your daily rice routine. Cilantro has a tendency to lose its pungency when cooked, so make sure you add plenty to your pan. This rice side dish pairs beautifully with roasted meats and fish, and leftovers can be incorporated into a Latin inspired wrap-a-la-fast-food-style burrito.
If you are extra flavor driven, or extra frugal, or both (like me) try substituting chicken fat for the vegetable oil when frying the rice. I make my own chicken stock every week, and there is always a congealed layer of chicken fat on the top of my stock storage container that I put to good use. Cooking with chicken fat adds even more flavor to your Arroz Verde.
Green Rice (Arroz Verde)
- 1 cup chopped cilantro
- 2 cups chicken stock
- 2 tablespoons vegetable oil
- ¼ sliced onions
- 1 cup uncooked long grain white rice
- Salt and pepper to taste
Click here for the full recipe.