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Green Rice (Arroz Verde)

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 -6
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 2 poblano chile peppers roasted
  • 2 cups chicken stock warmed
  • 1 bunch cilantro leaves chopped (about 1 cup)
  • sea salt to taste
  • 2 tsp vegetable oil
  • 1 small sweet yellow onion finely diced
  • 1 cup long-grain white rice
  • 3 cloves garlic minced
  • freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Preheat the oven to the broiler. Put rack near the top of the oven.
  2. Place the poblano peppers on a greased baking sheet.
  3. Place into the oven under broil for 4-5 minutes, or until blackened.
  4. Flip the poblano chiles over and place back under the broiler for 2-3 minutes, or until blackened. Remove from the oven.
  5. Place the chiles in a large zip lock bag. Seal and set aside for 5 minutes.
  6. Remove the blackened skin, stem, and seeds from the chiles. Set aside to cool.
  7. In a blender combine, warm chicken stock, roasted poblano peppers, cilantro, and sea salt, to taste. Blend until smooth.
  8. In a medium saucepan heat vegetable oil over medium heat.
  9. Add the onion and saute the onion until soft, about 2 to 3 minutes.
  10. Add rice and garlic and stir for another minute or two.
  11. Add poblano puree, and bring to a boil.
  12. Cover with a lid and reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15-20 minutes.
  13. Remove from heat, and let sit without removing the lid, for 5 minutes.
  14. Fluff with a fork. Season with salt and black pepper, to taste.
  15. Garnish with freshly chopped cilantro and serve. Enjoy.