Arroz Verde (Mexican Green Rice)
User Reviews
4.9
Arroz Verde (Mexican Green Rice)
Description
To prepare Arroz Verde, poblano peppers are roasted until their skin softens and chars, then peeled, deseeded, and blended with cilantro, spinach, onion, garlic, and a small amount of stock to form a green puree. The rice is toasted briefly in oil until translucent and lightly golden, then combined with the green sauce and additional stock before simmering until the liquid is absorbed.
The cooking method yields rice that is soft but not mushy, with a mild heat and aromatic complexity from the roasted peppers and fresh herbs. The dish has a natural green hue from the spinach and poblanos, and a subtle earthiness balanced by the aromatic garlic and onion.
This green rice is well suited as a side dish alongside Mexican entrees or grilled meats. Its bright color and fresh flavors can also complement richer or heavier dishes by adding contrast.
Allowing the rice to rest after cooking helps finalize texture. Adjustments to the salt level can be made before serving.
Ingredients
- 2 poblano pepper
- 1 cup rice
- 10-15 prig cilantro
- 1 garlic clove
- 1/2 onion
- 2 cups stock
- 1 handful spinach
- 1/2 teaspoon salt
- olive oil
Instructions
- To begin, wash the poblano peppers well, place them on a tray and roast them in the oven for 20-25 minutes. Flip them over halfway through for a more even roast.
- Once done, allow to cool slightly so they're easy to handle and peel off any flaky pieces of skin. De-stem and remove the seeds inside.
- Add them to a blender along with 10-15 sprigs of cilantro, a handful of spinach, 1/2 onion, and 1 garlic clove. Mix well. If the mixture is looking a little dry, add some stock to give it a smoother consistency.
- Add about 2 tablespoons of oil to a saucepan over a medium heat, then add 1 cup of rice and cook it, stirring continuously for about 2 minutes until the rice becomes translucent and golden in color.
- Add the blended poblano puree to the rice and stir them together for a couple minutes. Then add 2 cups of vegetable stock, cover and let it cook until all of the liquid is absorbed (about15 minutes),
- Remove from the heat and leave it to rest for a few minutes.
- Check for taste and add more salt if necessary.
- Serve immediately. If you have leftovers you can store them in the fridge in an airtight container.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
