Green Rice with Poblano Chiles recipe

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Ingredients

5 poblano peppers, halved and seeded
3 ½ cups chicken broth, divided
½ small onion
1 clove garlic
2 tablespoons vegetable oil
1 ½ cups uncooked white rice
1 sprig fresh epazote leaves
salt to taste

Nutrition Info

356.7 calories
carbohydrate: 62.5 g
cholesterol: 4.4 mg
fat: 8.1 g
fiber: 4.3 g
protein: 7.5 g
saturatedFat: 1.2 g
servingSize: -
sodium: 895.1 mg
sugar: 3.2 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. Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender, blend until smooth.

  4. Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.

  5. Slice remaining poblano chile and serve as a garnish with the rice.

Recipe Yield

4 servings

Recipe Note

Mexican green rice (arroz verde) is cooked in chicken broth with poblano chiles, onion and rice. The poblano chile gives it the rich green color and it tastes simply delicious.

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