Arroz Verde
Herbaceous and filled with amazing flavors from poblanos, jalapeno, and garlic, this fragrant and delicious rice pairs perfectly with all your favorite Mexican meals!
Servings: 6 servings
Calories: 197kcal
Ingredients
- 2 teaspoons olive oil
- 1½ cups long grain rice
- 1 poblano chili charred and skin removed
- 1 jalapeno charred and skin removed
- 1 cup parsley stems removed
- 1 cup cilantro
- 2 green onions white and green parts; root end removed
- 2 cloves garlic
- 2 cups chicken broth use low or no-sodium added
- 1 cup water
- 1 tablespoon lime
Instructions
- Char the poblano and jalapeno on a grill over a flame or right on your gas burner until charred. Then put the chilis into a bowl and cover tightly with plastic wrap and let them steam for 2 minutes.
- Remove the charred skin by brushing it off with a paper towel.
- Cut the chilis in half lengthwise and discard the seeds.
- Add the chilis, parsley, cilantro, green onions, garlic, and ¼ cup of broth to a food processor and pulse until a fine puree.
- Heat the oil in a saucepan with a tightly fitting lid, over medium-high heat. Add the rice and stir to coat the rice, and toast the rice for 1-2 minutes or until lightly golden brown. Set this aside.
- Add the remaining broth and water to the rice along with all but 2 tablespoons of the pureed herbs and chilis, and a teaspoon of salt to the rice.
- Put the lid on the rice and turn the heat to high and bring the rice to a boil. When the rice boils, turn the heat down to a bare simmer and simmer until cooked, about 20 minutes.
- Fluff the rice with a fork and stir in the remaining 2 tablespoons of puree.
- Season with salt and pepper to taste and a squeeze of lime.
- Serve and enjoy!
Notes
Chef Jenn's Tips
- You can also char the peppers under the broiler if you don’t have a grill or gas stove. Just put the chilis right on the oven rack as close to the element as possible. Turn them frequently with tongs to get an even char.
- Toasting the rice before cooking helps it absorb the flavors better.
- Reserve a few spoonfuls of the puree to stir into the cooked rice for a flavor boost.
- A squeeze of lime at the end brightens up the flavors beautifully.
Nutrition
Serving: 0.5cups | Calories: 197kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 303mg | Potassium: 193mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1163IU | Vitamin C: 34mg | Calcium: 40mg | Iron: 1mg