Arroz Verde Korean Style (Green Rice)
Updated: Oct 21, 2020
Koreans love rice just like so many other cultures do. We also love our rice cookers.
When I went away to college, my mom gifted me my first rice cooker, which I still use till this day (it's 17 years old).
I've always experimented with putting flavor into my rice or creating one pot rice dishes and this is one version that I cannot get enough of. Arroz Verde is a Mexican dish but I like to swap out poblano peppers for Korean peppers to mix it up. It's delicious as a side or in burritos as well as a lovely base for a crisp kimchi salad. This recipe was inspired by the Green Rice recipe from the NY Times.
You will probably need to go to a Korean or Asian market to find Korean chili peppers. They tend to be longer and light in flavor. You can generally eat them raw with some samjjang.
Tip: You can swap white rice for brown if you are trying to reduce carbs. You do need to add more water for brown rice. I recommend adding 1/4 cup in the rice cooker at the end.
1 cup white rice
¼ cup olive oil
½ cup roughly chopped white onion (about half a small onion)
4 - 5 Korean green peppers, chopped
2 serrano pepper, roughly chopped (or if you like it to be less spicy use a jalapeno)
2 cloves garlic, peeled
½ cup cilantro leaves
¼ cup parsley leaves
1 teaspoon kosher salt, plus more to taste
1 ¼ cups water mixed with 2 Tbs of Dashida (Korean beef stock) *paid link*
1 lime, halved, to serve
Rinse the rice a few times, until the water runs almost completely clear.
Combine the onion, Korean peppers, serrano, garlic, cilantro, parsley, and salt in a food processor or blender with about 1/4 of the stock, to create a beautiful green puree.
Heat oil in a medium, heavy-bottomed pot over medium-high heat. I used my Le Creuset cast iron skillet. Add the rice and stir well. When the grains are dry and toasted, and some are starting to color, about 5 to 10 minutes, add the green puree along with the remaining stock or water.
When the liquid comes to a boil with the rice, give it a good stir, scraping at the bottom of the pot. Stir the rice for about 5 minutes so it doesn't stick to the pan. Once the green liquid has settled into the rice move the mixture into your rice cooker.
Set the rice cooker to the normal rice cooking setting. DO NOT add more water as it will get too mushy unless you are using brown rice, which at that point put in 1/4 cup of water. Normally, you aren't supposed to stir rice in a rice cooker but I like to check half way through the cook time and stir the rice just to test the consistency.
It took me a couple tries to get the perfect rice consistency which can depend on the type of rice, so test it out with the puree/stock measurements.