This Arroz Verde is a true classic in most Mexican homes, but it’s often overshadowed by red Mexican rice. Both are definitely delicious, but it’s time for Arroz Verde to be the star of the show! Toasted rice cooked in a blend of poblano chiles, cilantro, onion, and garlic until soft and tender. Finish off with fresh cilantro and tangy goat or vegan cheese for the perfect pop of flavor. It’s the best side for Mexican dishes, so make sure to give it a try!!
Mexican Green Rice
- 2 poblano chiles, seeded and cut into chunks
- 1 jalapeño, seeded and cut into chunks
- 1/2 cup cilantro, leaves and stems
- 3 garlic cloves
- 1 1/2 tsp salt
- 1/2 cup water
- 2 1/2 cups vegetable stock
- 2 tbsp extra virgin olive oil
- 2 cups jasmine white rice
- 1/2 yellow onion, diced
- The juice from 1 lime
- 1/4 cup crumbled vegan feta or goat cheese
In a blender or food processor, puree the chiles, cilantro, garlic, salt, and water until smooth. Meanwhile, heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Rinse the rice with cold water and drain well. Add the rice and cook, stirring often, until lightly toasted and golden brown, 4-5 minutes. Add the onion and sauté until slightly softened, 2-3 minutes. Pour in the poblano puree and cook until it darkens, thickens, and has mostly been absorbed by the rice, 2 to 3 minutes. Stir in the vegetable broth and lime juice, bring to a boil, cover, and reduce the heat to the lowest possible setting. Cook until most of the liquid has been absorbed but there is still some moisture in the pan, about 15 minutes. Let the rice rest, covered, for at least 5 minutes. Fluff the rice with a fork and serve with the crumbled cheese on top, if using.
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