Green Rice
Green Rice, or Arroz Verde, is made with roasted poblano peppers, fresh cilantro, jalapeño, and garlic, then simmered with chicken bouillon for a savory, vibrant side dish that pairs perfectly with tacos, enchiladas, or grilled meats.
Servings: 4 people
Print Recipe
Equipment
- Sheet pan
- Airtight container
- Knife and cutting board
- Blender
- Large saucepan with lid
Ingredients
- 2 poblano peppers
- 2 cups water
- ¼ medium onion
- 4 garlic cloves peeled
- 1 jalapeño deseeded
- 1 cup fresh cilantro
- 1 tablespoon chicken bouillon
- 1 cup long-grain white rice
- 1 tablespoon olive oil
Instructions
- Place your poblano peppers on a sheet pan and put them under the broiler, flipping occasionally, until the skins become charred. Let the peppers sit for 2 to 3 minutes in an airtight container, then peel off the charred skins. Cut off the stems and deseed them.
- In your blender, combine the poblano peppers, water, onion, garlic cloves, jalapeño, cilantro, and chicken bouillon. Blend until the mixture is smooth.
- In a medium saucepan, add the rice and olive oil, and cook until the rice starts to turn golden brown. Stir in the poblano pepper mixture and bring to a boil. Cover and reduce the heat to low for 20 to 25 minutes until the rice is tender.
Notes
- Do not use Minute Rice. It cooks too fast and becomes mushy before the sauce is absorbed or reduced. Long-grain rice works best. Other varieties may require more broth and a longer cooking time.
- For charring poblano peppers, use an open flame or the oven for the best flavor. Skillet charring works, but it will not develop as much char or smoky taste.
- Placing hot charred peppers in an airtight container traps steam, which makes the skins easier to peel.
- This dish is medium spicy, though heat tolerance varies. Remove the jalapeño for a milder version.
- Also known as Arroz Verde, this green rice gets its vibrant color and flavor from fresh herbs and vegetables.