Ingredients
Equipment
Method
Cooking Arroz Verde:
- Begin by gathering the fresh parsley, cilantro, poblano chiles, onion, and garlic. In a blender or food processor, combine the parsley, cilantro, poblano chiles, onion, garlic, and 1/2 cup of chicken stock. Blend until smooth, creating a vibrant green puree that will infuse the rice with incredible flavor.
- In a medium saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add the green puree to the pan. Sauté the mixture for about 3-4 minutes, allowing the flavors to meld and the mixture to reduce slightly.
- Rinse the long-grain white rice under cold water until the water runs clear. Once rinsed, add the rice to the saucepan, stirring well to coat the grains with the green mixture.
- Pour in the remaining 1 3/4 cups of chicken stock and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed all the liquid.
- Once the rice is cooked, remove the saucepan from heat. Allow it to sit, covered, for an additional 5 minutes. Then, uncover and fluff the rice gently with a fork. Serve Arroz Verde warm as a delicious side dish or as a flavorful base for grilled meats or roasted vegetables.
Notes
- For a spicier version, leave some seeds in the poblano chiles or add a jalapeño to the puree.
- This recipe can easily be doubled for larger gatherings or meal prep for the week.
- Feel free to experiment with other herbs like mint or basil for a unique twist on the traditional flavors.
- Arroz Verde pairs well with proteins such as grilled shrimp, chicken, or roasted vegetables for a complete meal.