Mexican Green Rice (Arroz Verde)

Here I am for another edition of Blogging marathon (BM# 19). This time I signed up for all 4 weeks since the themes were very interesting, thanks to our brilliant organizer Valli for that. It has been really busy past few weeks -- too much work at office and home. With my husband travelling continuously for the past 2-3 weeks, once I get home, I can't even find time to turn on the computer. But things are looking up and hopefully this madness will end pretty soon.

The theme I chose for the first week is "Cooking with Greens" and I picked the combo with Indian bread, Rice & a Gravy dish. So that is what is coming up for the next 3 days. As I said before, life's been a little crazy and I couldn't prepare the dishes in advance, like I usually do. Me and my son will be like Popeye eating spinach and other leafy greens for the next 3 days.

Day 1: Mexican Green Rice with Arugula & Spinach (Arroz Verde) - Arugula is a peppery green and I can't think of any Indian green that tastes like it. But once cooked its flavor mellows down. I was nervous if my son would like it, but ate it without complaining.

This is a one-pot dish that is perfect as a quick main dish on a weeknight or as a side dish to an elaborate Mexican meal. Recipe is adapted from Vegetarian Times magazine. 

Ingredients: Serves 2 hungry people

Long grain rice - 1cup (I used Jasmine rice)

Baby Arugula - 2 big handfuls (about 2 cups)

Baby Spinach - 1 big handful (about 1 cup)

Cilantro - 1 handful (about 1 cup)

Onion - 1 medium, finely chopped

Green Pepper - 1 medium, coarsely chopped

Jalapeno - 1, chopped

Garlic - 2 cloves, minced

Red pepper flakes - 1/2tsp

Lime juice - 2tbsp

Salt - to taste

Method:

• Heat 2tsp oil in a medium saucepan; add the onions, garlic and red pepper flakes. Saute until onions are translucent, about 5 minutes.
• In the meantime wash and drain the rice and keep aside.
• Grind the greens along with green pepper and jalapeno into a smooth paste.
• Once the onions are cooked through, add the rice and cook on medium-high flame, stirring frequently until rice is toasty and slightly browned.
• Next add the ground green paste and ¾cup of water. Cook until most of the water evaporates, about 5-6 minutes.
• Next add 1¾ cups of water, lime juice and salt; bring the mixture to a boil. Lower the heat to medium-low; cover and cook until all the water is absorbed and the grains are cooked through, about 12-15 minutes. (I use 1:2 rice:water measurement when cooking Jasmine rice -- adjust the water accordingly if using any other kind of rice). 
• Turn off the heat and set aside for at least 10 minutes before digging in.

Serve with tomato salsa and a dollop of sour cream (I didn't have any on hand, so ate it with some yogurt). Sour cream is one of my favorite topping on anything that is even vaguely Mexican.

Lets check out what my fellow marathoners have cooked up for Day 1 of BM# 19.