No, there is no such thing as green beer in this rice recipe, but the cooked rice’s color is green and beer is used to flavor it. This recipe is a vegetarian adaptation of the famed arroz con pollo from Latin America and the Caribbean. The cooking techniques are very similar to the ones used in West Africa or South-east Asia for some other one-pot rice dishes like Riz au gras or Biryani. They allow the rice to absorb flavors from the other ingredients, often changing color in the process. The end result is a wonderfully flavored rice with delicate layers of flavors that can be eaten by itself or as a side dish.
How about you? What “color of rice” have you tried? What was the best? Go to Tropicalchefs.com for even more recipes for rice of every color you may want!
Vegetarian cilantro and beer rice Recipe
Print recipe| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
Ingredients
- 2 tablespoons oil
- 1 Medium onion
- 3 cloves garlic
- 1 cup parsley (pureed i a food processor or blender)
- 3 cups rice
- 1/2 cup corn kernel
- 1/2 cup beer
- 1 cup green peas
- salt, pepper, fresh chili pepper to taste
- 2 1/2 cups water
Directions
| 1. | Sauté the chopped onions, garlic, cilantro and chili pepper. Once they begin to cook well, add the beer, rice, peas, corn to the pan. |
| 2. | Add the water and continue to cook over medium heat for approximately 20 minutes or until the rice is fully cooked. Serve warm |
