For the Love of the Stove

I absolutely love this recipe. It's one of my favorite go to side dishes! Everyone

I've made it for absolutely loves it. It goes with just about any main course. You 

can't go wrong!  Enjoy!

Rich and refined, arroz verde is one of the most popular dishes I present to 

cooking classes.  by James Peyton
Serves six to eight.
Ingredients
1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt chicken broth
1-1/4 cups milk
1 tsp. kosher salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced
1. Put the cilantro, spinach, and broth in a blender and blend until the vegetables

are puréed. Add the milk and salt and blend a bit more until well combined.
2. In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, 

heat the olive oil and butter. When the butter is melted, add the rice and sauté, 

stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. 

Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents 

of the blender, 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 minutes. Stir the rice carefully 

to avoid crushing it, cover, and cook another 5 minutes.
3. Take the pan off the heat and let the rice steam in the covered pot for 10 

minutes. Serve hot.

From Fine Cooking 35, pp. 42-45