Arroz verde green rice is delicious with grilled or barbecued poultry or meat A garnish of sliced avocado complements the robust flavors of the dish

4 cloves garlic, finely chopped 2 teaspoons finely chopped fresh oregano leaves V2 teaspoon ground cinnamon V2 small red chilli, finely diced

1 teaspoon ground cumin

'/? teaspoon ground coriander V2 teaspoon ground allspice '/2 cup (125 ml) red wine

4 x 250 g skinless chicken breasts

Gretn rice

2 cups (400 g) long-grain rice

5 oz. (150 g) English spinach or baby spinach 5 tablespoons roughly chopped fresh flat leaf parsley 5 tablespoons roughly chopped fresh coriander

2 spring onions, roughly chopped

1 clove garlic, finely chopped V2 cup (125 ml) water

3 cups (750 ml) chicken stock '/< teaspoon salt

2 long green chillies, finely sliced

1 Using a food processor or handheld blender, process garlic, oregano, cinnamon, chilli, cumin, coriander, allspice and wine. Coat chicken breasts with mixture; refrigerate 30 minutes.

2 Preheat oiled grill plate or frying pan to medium heat. Cook chicken 10 minutes, turning once, or until cooked through.

3 Pour boiling water over rice in heatproof medium bowl. Soak 10 minutes; drain.

4 Rinse spinach. Cook undrained, in small saucepan uncovered on medium heat,

1 to 2 minutes or until just wilted.

5 Process spinach, parsley, coriander, spring onions, garlic and water until smooth.

6 Heat oil in large saucepan. Add rice, stir uncovered on medium heat, until golden.

7 Add stock and spinach purée; cook, stirring occasionally, until rice is tender (about 15 minutes). Stir through chilli. Serve chicken on a bed of green rice.


Preparation 10 minutes plus 30 minutes refrigeration Cooking 25 minutes

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