Whip up some arroz verde using fluffy White Rice in no time thanks to your Thermomix®. The lime juice, jalapeño and cilantro all play a factor in the vibrant coloring and, just for an added splash of green, the creamy avocado doesn’t hurt.
Add 1 cup cilantro, onion, garlic, jalapeño, chicken broth, lime zest and lime juice to Thermomix® bowl; chop/1 minute/speed 5, scraping down side as needed, until almost smooth. Set aside.
Season chicken thighs with cumin, 1/2 tsp salt and 1/2 tsp pepper. Heat oil in large skillet set over medium-high heat; cook chicken for 3 to 5 minutes per side or until well-browned and crisp. Remove from heat; stir in carrots, bell peppers and 3 tbsp of onion mixture. Set aside.
Line Varoma tray with damp piece of parchment paper and set aside. Insert simmering basket and pour in rice. Add 4 cups water over rice into mixing bowl. Set Varoma dish into position; add chicken mixture. Insert prepared Varoma tray, secure lid, and steam 28 min/Varoma/speed 2.
In small bowl, combine red onion, lime juice, jalapeño and cilantro. Season with salt. Set aside.
Carefully remove Varoma tray and simmering basket with spatula and transfer rice to large bowl. Pour remaining onion mixture over rice; fluff until well combined. Season with remaining salt and pepper. Transfer rice and chicken mixture to serving dish. Garnish with avocado, remaining cilantro and Salsa Criolla.
Substitute cider vinegar for lime juice if desired.
The jalapeno amps up the heat; however, if you prefer a toned down dish, simply remove the seeds. For a subtle spicy, opt for poblano peppers. On the other hand, if you are craving something hot, select a pepper with a bit more of a bite: habanero. If you can’t get enough, there are plenty of Spicy Foods to Bring the Heat!
While this recipe calls for a salsa criolla that consists of a salted mix of red onion, lime juice, jalapeño and cilantro, there are plenty of variations. Vinegar, tomatoes, garlic, bell peppers, and pepper often appear in salsa criolla.
Though this particular recipe includes everything but the tomatoes, you can double down on those ingredients. Unfollow the recipe and chop up some extra garlic and peppers! Whip up a double batch and pair with homemade empanadas, an empanada rice bowl, or a roast. After all, when stored in the fridge in an airtight container, this topping can last for up to two days.