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Arroz Verde

Arroz Verde

Arroz Verde is an easy cheesy side dish that is built with many layers of flavor. An easy green chicken stock, with poblano and cilantro, flavors white rice which then gets baked with rich cream and a blend of cheeses. The result is flavorful and delicioso.

 

 

Patricio Sandoval is a chef/partner of Mercadito. A native of Mexico, Sandoval brings the bold flavors of Latin cuisine that he grew up with, to his restaurant kitchen. 

 

 

 

 


Ingredients
Arroz Verde
6
cups
green rice, recipe below
3/4
cup
mixed cheeses, recipe below
1/2
cup
heavy cream
For the Green Rice
3
tablespoons
butter
1/4
cup
diced onion
4
cups
green chicken stock, recipe below
2
cups
Carolina long grain white rice
*
salt, to taste
For the Green Chicken Stock
1
poblano pepper, ribs and seeds discarded
1
green bell pepper, ribs and seeds discarded
5
cloves
garlic
3/4
cup
sliced onion
1/2
cup
epazote, roughly chopped
3/4
cup
cilantro
2 1/2
cups
chicken stock
For the Mixed Cheeses
14
ounces
manchego cheese
8
ounces
Gouda
14
ounces
Oaxaca cheese
Directions
For the arroz verde: Preheat the oven to 300F. Put rice in bowl and combine with 1 tablespoon cheese and the heavy cream; mix well.
Spoon rice into 4 small skillets and evenly top with the cheese. Bake 4 to 5 minutes until cheese is melted and crispy.
For the green rice: In large pot, melt butter and sweat onions until translucent. Add green chicken stock and season with salt (must taste like seawater). Bring to boil, add rice and boil again. Lower heat to low and cover with foil. Cook for 45 minutes.
For the stock: In blender, blend all ingredients until there are no chunks visible and mixture is smooth.
For the mixed cheeses: Separately, grate all cheeses in food processor. Mix together.

The base number of servings for this recipe is 4
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