Arroz Verde (Mexican Green Rice) Recipe

Ingredients

• 1 cup long grain rice
• 2 Tablespoons oil (vegetable, avocado or grapeseed oil will work)
• 1 large poblano pepper (see notes on substitutions) (seeds removed and cut in pieces)
• ⅓ medium white or yellow onion (chopped in large pieces) + 2 tablespoon of chopped onion, divided.
• ½ cup fresh cilantro (washed)
• 1 cup fresh spinach
• 2 garlic cloves (peeled)
• 2 cups chicken or vegetable broth (see note below)
• 1 tablespoon chicken or vegetable bouillon
• ½ teaspoon table salt
• ¼ teaspoon fresh black pepper
• 1 cup corn kernels or a combination of vegetables like peas and carrots (frozen or from a can)

Steps

1. 1

   Rinse rice: Place it in a small hole colander and rinse well with cold water. Drain to make sure it does not have any water residue. Set aside to drain well.

2. 2

   Add 1 tablespoon of oil to a medium saucepan and heat over medium high heat. Add the ⅓ onion, garlic & poblano pepper and saute for about 2 minutes or until onion starts to get clear.

3. 3

   Transfer to the blender and add 1 cup broth, the cilantro, spinach, salt and pepper. Puree until smooth and well combined. Set aside

4. 4

   Heat: On the same medium saucepan, add the other 1 tablespoon of oil and heat on medium high.

5. 5

   Saute rice: Once the oil is hot, add the rice and sauté. When it starts to turn opaque add the 2 tablespoons of chopped onion. Saute for another 3 minutes or so until the rice is dry and toasted.

6. 6

   Add: the corn, the green sauce mixture and remaining broth. Stir well to integrate all ingredients. Cover with a tight lid and bring to a boil.

7. 7

   Turn the heat to low and bring it to a gentle simmer. Cook undisturbed for 15 minutes.

8. 8

   Now here is the key to make sure the rice stays fluffy: Remove rice from the heat, leaving the lid on, and let rest for another 15 minutes. Remove lid and cool for 5 minutes before fluffing it with a fork.

9. 9

   Taste, season with salt if needed and serve with a wedge of lime.