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Arroz Verde (Green Rice)

McCormick Kitchens

By: McCormick Kitchens

Made With:

El Guapo

Blend spinach, cilantro, jalapeno and El Guapo® Basil Leaves to make a smooth, flavorful sauce to stir into rice! The vibrant green color and fresh herby flavor makes it a great side to serve with chicken, fajitas and so much more.

Recipe Info

  • Prep Time:

    10m

  • Cook Time:

    20m

  • Ingredients:

    11

  • Servings:

    5

  • User Rating:

Ingredients

  • 1 cup long grain white rice
  • 4 cups water, divided
  • 1 package (6 ounces) baby spinach leaves
  • 2 tablespoons cilantro leaves
  • 1 small jalapeno pepper, stemmed
  • 2 teaspoons El Guapo® Sweet Basil (Albahaca)
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon butter
  • 2 teaspoons vegetable oil
  • 1/4 cup finely chopped white onion
  • 1 medium cloves garlic, very finely chopped

Nutrition Information

(per serving)

  • Calories 180
  • Carbohydrates 32 g
  • Cholesterol 6 mg
  • Fiber 2 g
  • Protein 4 g
  • Saturated Fat 2 g
  • Sodium 436 mg
  • Sugar 1 g
  • Total Fat 4 g

Blend spinach, cilantro, jalapeno and El Guapo® Basil Leaves to make a smooth, flavorful sauce to stir into rice! The vibrant green color and fresh herby flavor makes it a great side to serve with chicken, fajitas and so much more.

Key products

  1. Place rice in fine mesh strainer. Rinse under cold water until water runs clear. Drain well. Set aside.
  2. Place 2 cups of the water in medium saucepan. Bring to boil. Add spinach; cook and stir until just wilted, about 1 minute. Reserve 5 tablespoons of the cooking water; set aside. Immediately rinse spinach under cold water. Drain well.
  3. Place spinach, reserved 5 tablespoons water, cilantro, jalapeno, basil and 1/2 teaspoon of the salt in blender container. Cover. Blend on high until completely smooth. Set aside.
  4. Heat butter and oil in medium saucepan on medium heat, just until butter is melted. Add onion and garlic; Cook and stir 1 to 2 minutes until softened. Add rice; cook 1 minute, stirring constantly, until rice is coated. Stir in remaining 2 cups water and 1/2 teaspoon salt. Bring to boil. Cover. Reduce heat to low; simmer 15 minutes until rice is tender. Remove from heat. Let stand 5 minutes, covered. Fluff rice with fork and gently stir in pureed spinach mixture. Serve immediately.

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