Green rice with black cabbage

Green rice with black cabbage

By
From
Taqueria
Serves
4
Photographer
Chris Middleton

Green rice is a popular celebration dish in Mexico. I’ve added some Tuscan cabbage as well as the obligatory salsa verde, but you can add any green vegetable. This is a nice partner with all foods and provides a refreshing tasty rice dish to serve with the strong flavours of Mexican food.

Ingredients

Quantity Ingredient
200g long-grain white rice
75g unsalted butter
2 bunches spring onions, finely chopped
375ml chicken stock
50g chipotle in adobo sauce, (see Latin Larder)
sea salt, to taste
150ml Mexican salsa verde
100g tuscan cabbage or kale, stripped from the stem, blanched and roughly chopped
90g broad beans, blanched and skinned
100g salted ricotta, roughly chopped

Method

  1. Place the rice in a fine-mesh sieve and rinse under cold running water, until the water runs clear. Drain.
  2. Melt 50 g of the butter in a medium saucepan over low heat. Cook the spring onions for 2 minutes, or until softened. Add the chicken stock and chipotle and bring to the boil for 1 minute. Process using a hand-held blender.
  3. Add the rice and bring to the boil. Reduce the heat to the lowest setting, cover, and cook for 12 minutes. Remove from the heat and set aside, with the lid on, for 5–10 minutes to finish cooking.
  4. Fluff the rice with a fork. Add the remaining butter and stir to combine. Season with salt.
  5. Heat the salsa verde in a large saucepan over low heat. Add the cabbage, broad beans and a little water and heat through, stirring to combine. Add the rice and mix until just combined. Do not overmix or the rice will become mushy.
  6. Serve sprinkled with the salted ricotta.
Tags:
Mexican
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