1 ½ cups long grain rice
2 Tb oil
½ cup water
1 bunch cilantro, roughly chopped (about ¾ cup tightly packed)
2 poblano chiles, raw, roughly chopped
¼ cup chopped onion
2 cloves garlic
1 med jalapeño chile
2 ½ cups chicken broth*
1 tsp salt (or to taste)
*May substitute water and chicken bouillon.
Rinse rice well and let drain. In a large, heavy duty skillet with a lid, heat oil to high heat and fry rice until lightly golden, stirring constantly (about 7-10 minutes). Place next 6 ingredients into blender jar and blend until smooth. Pour into frying rice and continue stirring until almost all liquid is absorbed (about 5-7 minutes). Add in chicken broth and salt and continue cooking with the lid off for 5 minutes more or until almost all liquid has been absorbed and rice is slightly underdone. Cover and remove from heat. Let sit undisturbed for 20-25 minutes to finish cooking. Once ready, fluff with a fork and check for salt if necessary.
Arroz Verde- Rice with Poblano Chile
Arroz Verde Recipe
1 ½ cups long grain rice
2 Tb oil
½ cup water
1 bunch cilantro, roughly chopped (about ¾ cup tightly packed)
2 poblano chiles, raw, roughly chopped
¼ cup chopped onion
2 cloves garlic
1 med jalapeño chile
2 ½ cups chicken broth*
1 tsp salt (or to taste)
*May substitute water and chicken bouillon.
Rinse rice well and let drain. In a large, heavy duty skillet with a lid, heat oil to high heat and fry rice until lightly golden, stirring constantly (about 7-10 minutes). Place next 6 ingredients into blender jar and blend until smooth. Pour into frying rice and continue stirring until almost all liquid is absorbed (about 5-7 minutes). Add in chicken broth and salt and continue cooking with the lid off for 5 minutes more or until almost all liquid has been absorbed and rice is slightly underdone. Cover and remove from heat. Let sit undisturbed for 20-25 minutes to finish cooking. Once ready, fluff with a fork and check for salt if necessary.