Latest Dish Menu Arroz Verde (Green Rice with Cilantro)

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Arroz Verde (Green Rice with Cilantro)

"The green color of the rice comes from poblano chiles and cilantro. Arroz verde is a popular Mexican side dish that goes well with fish tacos, grilled chicken, or fahitas."

Ingredients :

2 poblano peppers, halved and seeded
2 tablespoons vegetable oil, divided
1/2 onion, chopped
1 clove garlic, minced
2 cups water
15 sprigs cilantro, chopped
1/2 lime, juiced
1 cup uncooked white rice
1 tablespoon chicken bouillon granules

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H17M

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Heat 1 tablespoon oil in a medium saucepan over medium heat; cook onion and garlic until soft and translucent, about 5 minutes.
Combine poblano peppers, onion, garlic, water, cilantro, and lime juice in a blender; blend until smooth.
Heat remaining 1 tablespoon oil in a medium saucepan. Cook and stir rice, stirring frequently, until transparent, 2 to 3 minutes. Add poblano mixture and bring to a boil. Stir in chicken bouillon. Reduce heat to low, cover, and cook until rice has absorbed all liquid and is soft, about 20 minutes.
Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.

Notes :

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