Arroz Verde (Green Rice with Cilantro) recipe

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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 calories
carbohydrate: 42.7 g
cholesterol: : -
fat: 7.4 g
fiber: 2.8 g
protein: 4.6 g
saturatedFat: 1.2 g
servingSize: -
sodium: 41.2 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Heat 1 tablespoon oil in a medium saucepan over medium heat, cook onion and garlic until soft and translucent, about 5 minutes.

  4. Combine poblano peppers, onion, garlic, water, cilantro, and lime juice in a blender, blend until smooth.

  5. 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.

  6. Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.

Recipe Yield

4 servings

Recipe Note

The green color of the rice comes from poblano chiles and cilantro. Arroz verde is a popular Mexican side dish that goes well with fish tacos, grilled chicken, or fahitas.

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