Arroz Verde (Mexican Green Rice)

5.0(6)

Original recipes comes from The Complete Book of Mexican Cooking, however I've made some adjustments (of course)! I prefer the roasted chiles but fresh chopped chiles can be used. If a smooth texture rice is preferred see note at bottom of instructions.

by Galley Wench·published 2007-09-07

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Mexican

Servings

(6–8)

Total time

20 min

Calories / serving

298 kcal

Ingredients (11)

serves

1 cup poblano chiles (fresh or roasted) or 1 cup bell pepper, minced (fresh or roasted)pepper
2 cups rice
2 tablespoons olive oilolive-oil
1 large sweet onion, finely mincedonion
1 garlic clove, crushedgarlic
4 cups vegetable broth (or chicken broth)
1 teaspoon cumincumin
saltsalt
fresh ground pepperpepper
1/4 cup fresh cilantro, choppedcilantro
1/4 cup chopped green onionscallion

Instructions (5 steps)

01Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
02To pot add broth, peppers, onions, cumin, salt, pepper.
03Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
04

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