Arroz verde is a traditional mexican rice dish made with poblano chiles and herbs. This is by no means a traditional arroz verde recipe but it is inspired by it.
This is my non-traditional/beans and greens version of arroz verde.
Brown rice and white beans come alive thanks to a mix of fresh dill, parsley and jalapeño peppers. I have been loving dill recently. Dill isn’t given as much love as a lot of other herbs such as thyme, basil, rosemary, parsley etc. This dish really showcases the wonderful dill flavour.
This is a very simple and quick recipe to make. Perfect for a quick meal during the week. It can also be a great side dish as part of a larger meal.
“Arroz Verde” with White Beans
For Beans and Rice
1 cup brown rice
2 cups cooked white kidney beans (540 ml can)
2 jalapeño peppers, deseeded and finely chopped
1 medium white onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons coconut oil
For Green Sauce
1 packed cup of dill, chopped
1/2 packed cup of flat leaf parsley, chopped
1/3 cup extra virgin olive oil
1 teaspoon fine sea salt (or to taste)
freshly ground black pepper to taste
juice of 1 lime
Cook the rice in 2 cups of water for 25-30 minutes or until cooked. While the rice is cooking start to cook your onions and prepare your sauce.
In a deep skillet on medium heat, sauté the onions, garlic and jalapeños in the coconut oil for 7-10 minutes until soft. Add a pinch of salt.
Add the white beans to the pan, mix and continue to cook for 2-3 minutes. Add the rice to the pan and mix well.
Remove from heat and dill-parsley sauce to the pan and mix everything together. Season with salt and pepper to taste.
Delicious as a stand alone dish or as a side dish.
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