Arroz a La Mexicana – Mexican Long Grain Rice /Also: Arroz Verde

Spinach is not everyone’s cup of tea? With this recipe it is:

Blanch (scald) beef tomatoes, skin, cut in half diagonally, seed and remove the stem. Roughly chop the flesh.

Peel onions and garlic clove and also chop coarsely. Blend with the tomatoes in a hand blender or with a hand blender. Pour the puree into a saucepan, add the clear soup and bring everything to the boil.

Pour in the long-grain rice, stir in and swell at low temperature with the lid closed for about 25 minutes. Season with salt and pepper. Garnish with peas and diced carrots, if desired.

Chop one small onion and two cloves of garlic and sauté in 1 tablespoon of hot oil. Prepare and add 250 grams of spinach leaves. Pluck a bunch of coriander greens and stir in, sauté the whole thing in about five minutes until soft, season with salt, season with pepper and grind. Heat everything in a frying pan, mix with 250 grams of cooked long grain rice and fresh green chopped chilies as desired.

Info: This is a typical “sopa seca”, a “dry soup”, often served before a fish, meat or poultry course.

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