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Green Rice (Arroz Verde)
Course
Sides
Cuisine
Mexican
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
-6
Author
Pam - For the Love of Cooking / Original from Food Network
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
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.