Arroz Verde (Green Rice with Cilantro) recipe
All Recipes Side Dish Rice Side Dish Recipes
Ingredients
- 2 poblano peppers, halved and seeded 2 tablespoons vegetable oil, divided ½ onion, chopped 1 clove garlic, minced 2 cups water 15 sprigs cilantro, chopped ½ lime, juiced 1 cup uncooked white rice 1 tablespoon chicken bouillon granules
Nutrition Info
- 255.8 caloriescarbohydrate: 42.7 gcholesterol: : -fat: 7.4 gfiber: 2.8 gprotein: 4.6 gsaturatedFat: 1.2 gservingSize: -sodium: 41.2 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Arroz Verde (Green Rice with Cilantro)
Directions
-
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.