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.
Mexican Green Rice (Arroz Verde)
- 1 cup rice Long grain (I used Jasmine )
- 2 big handfuls Arugula (about 2 cups) Baby
- 1 big handful Spinach (about 1 cup) Baby
- 1 handful Cilantro (about 1 cup)
- 1 Onion - medium, finely chopped
- 1 Pepper Green - medium, coarsely chopped
- 1 Jalapeno - chopped
- 2 cloves Garlic - minced
- 1/2 tsp Red pepper flakes
- 2 tbsp Lime juice
- to taste Salt
- 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.