Green Rice (Arroz Verde)
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Green Rice (Arroz Verde)
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 2 poblano chile pepper roasted
- 2 cups chicken stock warmed
- 1 cilantro leaves chopped (about 1 cup, bunch
- salt to taste, sea salt
- 2 tsp vegetable oil
- 1 onion finely diced, small sweet yellow
- 1 cup long-grain white rice
- 3 cloves garlic minced
- black pepper to taste, freshly ground
Instructions
- Preheat the oven to the broiler. Put rack near the top of the oven.
- Place the poblano peppers on a greased baking sheet.
- Place into the oven under broil for 4-5 minutes, or until blackened.
- Flip the poblano chiles over and place back under the broiler for 2-3 minutes, or until blackened. Remove from the oven.
- Place the chiles in a large zip lock bag. Seal and set aside for 5 minutes.
- Remove the blackened skin, stem, and seeds from the chiles. Set aside to cool.
- In a blender combine, warm chicken stock, roasted poblano peppers, cilantro, and sea salt, to taste. Blend until smooth.
- In a medium saucepan heat vegetable oil over medium heat.
- Add the onion and saute the onion until soft, about 2 to 3 minutes.
- Add rice and garlic and stir for another minute or two.
- Add poblano puree, and bring to a boil.
- Cover with a lid and reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15-20 minutes.
- Remove from heat, and let sit without removing the lid, for 5 minutes.
- Fluff with a fork. Season with salt and black pepper, to taste.
- Garnish with freshly chopped cilantro and serve. Enjoy.
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