Image: Scott Jones / MothershipUK
Ordinary rice seems so plain and boring once you’ve tasted this. It’s very simple to make but packs a real punch of flavour. This is a great carbohydrate staple for runners and, although it’s originally a Mexican dish, don’t reserve it only for eating with your chilli non carne. It goes really well with curries too and is good with Thai dishes as well. Call me a Philistine if you will but I like to mix it up a bit…
Lots of recipes for Arroz Verde add fresh chillies but we prefer to keep it subtle. The garlic and coriander give plenty of flavour, which compliments rather than competes when it’s served with spicy dishes.
Image: Zsolt Sandor / MothershipUK
Arroz Verde (Green Rice)
Half an onion (red or white), diced
2 cloves garlic
Large handful of fresh coriander
3 tablespoons olive oil
1 cup white rice
1 and a half cups vegetable stock
1 Buzz the onion, garlic, coriander and 2 tablespoons of olive oil in a food processor or with a stick blender until it forms a rough paste.
2 Heat the rest of the olive oil in a saucepan and gently fry the paste for about 3 minutes (until it smells wonderfully aromatic).
3 Add the rice and stir for one minute.
4 Add the vegetable stock, stir well and bring to the boil. Reduce to a simmer, place the lid on the pan and cook for 15-20 minutes until the rice is cooked and all of the water is absorbed.