Arroz Verde

By vealam

Arroz verde is a wonderful side dish, especially when served with enchiladas or a steamy bowl of caldo.

Made with poblanos, cilantro and a squeeze of fresh lime juice, arroz verde takes on a beautiful green hue that gives your plate a festive touch!

Ingredients

• 1 poblano chile, roasted, peeled and seeded
• 1/2 cup cilantro, washed, plus more for garnishing
• 1/4 cup onion, diced
• 1/2 jalapeno, minced (optional)
• 1 garlic clove
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup vegetable oil or olive oil
• 1 cup white rice
• Lime wedges for serving

Preparation

Step 1

In a blender combine the poblano, cilantro, onion, jalapeno (if using), salt, pepper and ½ cup water. Blend until smooth. In a saucepan heat oil over medium-high heat. Add the rice and cook stirring, until the rice is light, golden brown and has absorbed most of the oil, about 5-8 minutes. Add the puree, stir and continue cooking until mixture thickens slightly, about 2 minutes. Add 1 ¾ cups water, stir and bring to a gentle boil. Cover; reduce heat to low and cook until all liquid has been absorbed, about 10-15 minutes. Do not stir rice during this cooking time. Once all liquid is absorbed remove from heat, let stand covered for an additional 5 minutes. When ready to serve fluff rice, garnish with cilantro and serve with lime wedges.