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.
Provided by GabrielPadilla
Categories Side Dish Rice Side Dish Recipes
Time 1h17m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 42.7 g, Fat 7.4 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 41.2 mg, Sugar 2.2 g
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