Green Rice (Arroz Verde)

One of our top 5 most requested recipes for dinner (by family and friends), is carne asada tacos. We all LOVE them. My daughter requested them for dinner this weekend and I wanted to pair the tacos with something different this time. I found a recipe on Food Network for this green rice that I couldn’t resist. I’ve never thought to make rice this way and it was fun to try something different. This green rice was spicy, super flavorful, and so delicious! My son thought it was a bit too spicy but the rest of us thought it was delicious. This rice was the perfect side dish for my carne asada tacos.

How to Make Green Rice (Arroz Verde)

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.

Green Rice (Arroz Verde)

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Course: Sides

Cuisine: Mexican

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.

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