Arroz Verde (Mexican Green Rice) |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Original recipes comes from The Complete Book of Mexican Cooking, however I've made some adjustments (of course)! I prefer the roasted chiles but fresh chopped chiles can be used. If a smooth texture rice is preferred see note at bottom of instructions. Ingredients:
1 cup poblano chiles (fresh or roasted) or 1 cup bell pepper, minced (fresh or roasted) |
2 cups rice |
2 tablespoons olive oil |
1 large sweet onion, finely minced |
1 garlic clove, crushed |
4 cups vegetable broth (or chicken broth) |
1 teaspoon cumin |
salt |
fresh ground pepper |
1/4 cup fresh cilantro, chopped |
1/4 cup chopped green onion |
Directions:
1. Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
2. To pot add broth, peppers, onions, cumin, salt, pepper.
3. Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
4. Stir in cilantro and garnish with chopped green onions.
5. NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.
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