Arroz Verde Green Rice (Printer-Friendly)
Vibrant green rice with roasted poblanos, jalapeno, and fresh cilantro.
# What You’ll Need to Cook:
→ Produce
01 -
2 poblano peppers, roasted and peeled
02 -
1 jalapeno pepper, stem removed
03 -
1 small onion, chopped
04 -
3 garlic cloves
05 -
1 cup fresh cilantro, chopped
06 -
Fresh lime wedges, for serving
07 -
Chopped cilantro, for garnish
08 -
Sliced peppers, for garnish
09 -
Crushed chili flakes, for garnish
→ Pantry
10 -
1 tablespoon olive oil
11 -
1 cup long grain white rice
12 -
2 cups chicken stock or vegetable stock
13 -
Salt, to taste
# Steps to Prepare:
01 -
Set oven to broil. Slice poblano peppers lengthwise and place skin-side up on an oiled baking sheet. Broil for 15 minutes until skins blacken and puff. Let cool, then peel and remove stems and seeds.
02 -
In a food processor or blender, combine roasted poblanos, jalapeno, onion, garlic, cilantro, stock, and salt. Blend until smooth. Set aside.
03 -
Rinse the rice three times until water runs clear. Drain thoroughly. Heat oil in a pan over medium-high. Add rice and stir frequently for about 5 minutes until lightly browned.
04 -
Pour the green puree into the pan with the rice. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, fluffing with a spoon shortly before finished. Cook until liquid is absorbed.
05 -
Remove from heat, fluff with a fork, and serve with lime juice, cilantro, sliced peppers, and chili flakes if desired.
# Extra Cooking Tips:
01 -
Use serrano peppers for more heat or omit jalapenos for a milder version.
02 -
You may add cooked chicken, pork, or seafood to transform into a full meal.
03 -
Customize seasonings with cumin, paprika, oregano, or chili powders to taste.
04 -
Additional vegetables like spinach, corn, or peas can be included.