Arroz Verde (Mexican Green Rice)
Arroz verde, which means Green Rice in Spanish, is a popular dish for so many Mexican meals. It adds heartiness and flavor, and an eye-catching pop of color to your dinner plate.
Ingredients · Servings 6
- 2 poblano peppers
- 1 cup rice
- 10-15 sprig cilantro
- 1 garlic clove
- 1/2 onion
- 2 cups stock
- 1 handful spinach
- 1/2 teaspoon salt
- olive oil
Method · 45 min
- To begin, wash the poblano peppers well, place them on a tray and roast them in the oven for 20-25 minutes. Flip them over halfway through for a more even roast.
- Once done, allow to cool slightly so they're easy to handle and peel off any flaky pieces of skin. De-stem and remove the seeds inside.
- Add them to a blender along with 10-15 sprigs of cilantro, a handful of spinach, 1/2 onion, and 1 garlic clove. Mix well. If the mixture is looking a little dry, add some stock to give it a smoother consistency.
- Add about 2 tablespoons of oil to a saucepan over a medium heat, then add 1 cup of rice and cook it, stirring continuously for about 2 minutes until the rice becomes translucent and golden in color.
- Add the blended poblano puree to the rice and stir them together for a couple minutes. Then add 2 cups (500 ml) of vegetable stock, cover and let it cook until all of the liquid is absorbed (about15 minutes),
- Remove from the heat and leave it to rest for a few minutes.
- Check for taste and add more salt if necessary.
- Serve immediately. If you have leftovers you can store them in the fridge in an airtight container.
You can also serve it as a stand-alone dish by combining it with other simple ingredients like beans, cheese or eggs for a quick and satisfying lunch.
Enjoy!
