Arroz Verde Recipe (Mexican Green Rice)
User Reviews
5
Arroz Verde Recipe (Mexican Green Rice)
Description
This Arroz Verde recipe combines roasted poblano peppers with jalapeno, onion, garlic, and fresh cilantro, all blended with chicken stock to create a vibrant green puree. The roasting of poblano peppers softens them and imparts a smoky flavor, with their skins removed before blending. Meanwhile, long grain rice is rinsed until clear and sautéed in olive oil until slightly browned, adding a nutty dimension. The green puree is then added, and the rice simmers covered until it fully absorbs the flavorful liquid, resulting in tender rice with a bright, herby taste and mild heat from the peppers. Serving suggestions include fresh lime wedges for squeezing over the rice to add brightness and additional fresh cilantro for garnish. The dish offers a distinct coloration and subtle complexity from the roasted peppers and herbs.
Ingredients
- 2 poblano pepper
- 1 jalapeno pepper chopped
- 1 onion chopped, small
- 4 cloves garlic chopped
- 1/2 cup cilantro fresh, chopped
- 3 cups chicken stock
- 2 tablespoons olive oil
- 1-1/2 cups long grain rice
- salt to taste
- lime for serving, fresh squeezed lime wedges, chopped cilantro, sliced, spicy
- cilantro
- peppers
- chili flakes
Instructions
Roast the Poblano Peppers.
- Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
- Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
- Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
- Rough chop the poblanos and set them aside.
Make the Puree.
- Add the roasted poblanos, jalapeno, onion, garlic, cilantro, chicken stock and salt to taste to a food processor. Process until smooth. Set Aside.
Make the Green Rice.
- While the poblanos are roasting, rinse and drain the rice 3 times, or until the water runs clear.
- Heat the oil in a large pan or pot to medium heat. Add the rice and cook, stirring, until it begins to brown, about 5 minutes.
- Pour in the reserved green puree. Bring to a boil, then reduce the heat. Cover and simmer on low for 25 minutes, or until the rice absorbs all of the liquid, fluffing the rice a bit with a wooden spoon a few minutes before it is done.
- Remove from heat. Fluff up the rice with a fork, then garnish and serve. Great with fresh squeezed lime.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 4mg | 1% |
| Sodium | 176mg | 7% |
| Potassium | 262mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 38mg | 42% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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