Arroz Verde con Chiles Toreados (Green Rice, Vegan)
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Ingredients
- 300 g long grain rice
- 100 g baby spinach
- 30 g fresh coriander
- 4 fresh green chillies
- 1 onion
- 2 garlic cloves
- 500 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 361 kcal
- Protein
- 7.5 g
- Carbohydrate
- 63.7 g
- of which sugars
- 3.4 g
- Fat
- 7.9 g
- of which saturates
- 1.2 g
- Fibre
- 2.6 g
- Salt
- 1.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the baby spinach, fresh coriander, onion and garlic cloves with a little of the vegetable stock until smooth.
- 2
Fry the rice in half the olive oil for 2 minutes, then stir in the blended mixture and remaining stock.
- 3
Cover and simmer for 15 minutes until the rice is tender.
- 4
Fry the whole fresh green chillies in the remaining olive oil for 3-4 minutes until blistered.
- 5
Scatter the blistered chillies over the rice to serve.
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