One-pot green rice
Equally at home in a burrito, on the side of a Mexican bowl or with your favourite Latin-American meal, this green rice - or arroz verde - is made with fresh coriander (cilantro) leaves. It’s cooked in one pan and contains just nine ingredients.
Servings 4 people
Calories 264kcal
Equipment
- saucepan with lid
- knife or herb chopped
- Measuring jug
Ingredients
- 200 g basmati rice*
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- ½ teaspoon salt
- 450 ml cold water
- 1 green chilli chopped
- 50 g coriander leaves (cilantro) chopped
- ½ teaspoon salt
To serve
- lime wedges
- extra coriander
Instructions
- Rinse rice until the water runs clear.
- Blend 450ml water with the chopped green chilli, the coriander and ½ teaspoon salt.
- Heat a large saucepan and add 2 tablespoons of olive oil. Add the chopped onion and fry until soft. Add 2 crushed cloves of garlic and fry for a further minute.
- Pour in the rinsed rice and ½ teaspoon of salt. Stir until the onion is well combined and the rice is lightly toasted.
- Pour in the watery green mix and stir well.
- Bring to the boil then cover with a lid and reduce the heat to low.
- Cook for 15 minutes without removing the lid. The rice should have absorbed all the water - if it hasn’t return the lid and cook for 2 more minutes.
- Once the water has been absorbed stir well turn off the heat and leave for 5 minutes.
- Serve with extra coriander and lime wedges.
Notes
- Nutritional information is approximate and is intended as a guide only.
- This recipe has been tested with basmati rice. If using another type of rice the cooking time may differ.
Nutrition
Calories: 264kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 634mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 844IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg