Arroz Verde
 
 
Yield: 6-8 servings
Ingredients
  • 2 poblano chiles, seeds and pith removed, roughly cut into chunks
  • ½ cup water
  • ⅓ cup parsley leaves
  • ⅓ cup cilantro leaves
  • 2 cloves garlic
  • 1½ teaspoons coarse salt
  • 2½ - 3 cups vegetable broth
  • 3 tablespoons vegetable oil
  • 2 cups jasmine or long-grain white rice
  • ½ white onion, chopped
  • 1 tablespoon lime juice
  • Crumbled Cotija cheese, for topping if desired
Directions
  1. Puree the poblanos, water, parsley, cilantro, garlic and salt in a blender or food processor until smooth. Pour into a measuring cup and note the amount (or note the amount if your blender has measurements on the side). In a separate liquid measuring cup, measure out enough vegetable broth so that when added to the amount of poblano puree you make the two liquids together equal 4 cups. Keep the poblano puree and the vegetable broth separate.
  2. In a medium saucepan over medium-high heat, heat the oil then add the rice. Cook, stirring often, until the rice changes to a milky white color, about 5 minutes. Add the chopped white onion and continue to sauté until softened, about 3 minutes.
  3. Pour the poblano puree into the pan with the rice and continue to stir while it cooks. Cook until the puree thickens and then is mostly absorbed by the rice, about 3 minutes. Stir in the vegetable broth and lime juice then bring to a boil. Cover and reduce the heat to low. Let cook for 15 minutes or until most of the liquid has been absorbed. The rice should be cooked and tender, but there should still be some moisture in the pan. Fluff with a fork or rice paddle then serve with the crumbled cheese on top, if desired.
Notes
If you are using a rice cooker with a sauté setting, switch to the rice cooker setting immediately after stirring in the vegetable broth and lime juice and cover with the lid.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/05/02/arroz-verde/