Arroz Verde (Mexican Green Rice)

Name: Arroz Verde (Mexican Green Rice)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 cup Long Grain Rice; 2 tbsp oil (vegetable, avocado or grapeseed oil will work); 1 large poblano pepper (see notes on substitutions) (seeds removed and cut in pieces); 0.333 medium white or yellow onion ( in large pieces) + 2 tablespoon of onion, ., chopped chopped divided; 0.5 cup fresh cilantro (washed); 1 cup Fresh Spinach; 2 Garlic, peeled; 2 cup chicken or vegetable broth (see note below); 1 tbsp chicken or vegetable bouillon; 0.5 tsp table salt; 0.25 tsp Fresh Black Pepper; 1 cup corn kernels or a combination of vegetables like peas and carrots (frozen or from a can)

Arroz Verde (Mexican green rice) made with poblano pepper, cilantro, and spinach. An easy Mexican rice recipe that pairs with any meal.

Brooke1999

Prep10 min

Cook20 min

Total30 min

Servings8

Difficultymedium

MexicanSides

Ingredients

1 cupLong Grain Rice
2 tbspoil (vegetable, avocado or grapeseed oil will work)
1 largepoblano pepper (see notes on substitutions) (seeds removed and cut in pieces)
⅓ mediumwhite or yellow onion ( in large pieces) + 2 tablespoon of onion, ., chopped chopped divided
0.5 cupfresh cilantro (washed)
1 cupFresh Spinach
2Garlic, peeled
2 cupchicken or vegetable broth (see note below)
1 tbspchicken or vegetable bouillon
0.5 tsptable salt
0.25 tspFresh Black Pepper
1 cupcorn kernels or a combination of vegetables like peas and carrots (frozen or from a can)

Instructions

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
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
Transfer to the blender and add 1 cup broth, the cilantro, spinach, salt and pepper. Puree until smooth and well combined. Set aside
4
Heat: On the same medium saucepan, add the other 1 tablespoon of oil and heat on medium high.
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
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
Turn the heat to low and bring it to a gentle simmer. Cook undisturbed for 15 minutes.
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
Taste, season with salt if needed and serve with a wedge of lime.