Arroz Verde (Green Rice)

February 7, 2010

Arroz Verde

I got my hands on a Mexican cookbook while I was vacationing a while back. My favorite recipe to make from it is Arroz Verde. It’s fairly simple to make but there are some key processes that have to be done in order for it to turn out just right. The charring of the poblano is key. Note the method of frying the rice instead of boiling it. This dish make a tasty and colorful side. I added a bit of Jalapeño to give it a kick. Adapted from The Art of Mexican Cooking


1 1/2 cups of unconverted long-grain rice
1/3 cup of olive oil
3 tablespoons finely chopped white onion
2 chiles poblanos, charred, peeled, and cut into strips
4 cups chicken broth
2 garlic cloves, peeled and roughly chopped
1 cup firmly packed, roughly chopped flat-leaf parsley
1/2 cup firmly packed, roughly chopped cilantro
1 teaspoon finely chopped Jalapeño
Sea salt to taste


Put the rice into a bowl and pour very hot water over to cover, stir and set aside for 10 min. Drain in a strainer and rinse in cold water; drain again and set aside.

Heat the oil in a heavy pan, stir the rice into it, and fry over fairly high heat, stirring and scrapping the bottom of the pan, for about 5 mins. Add the onion and chile strips and continue frying for 4 minutes or until the onion is translucent. Strain off excess oil.

Meanwhile, put 1 cup of the broth into a blender jar, add the garlic, parsley, Jalapeño, and cilantro and blend until smooth. Add this to the frying rice and continue frying and reducing the puree over quite high heat, stirring and scraping the bottom of the pan, until the rice is dry. Stir in the rest of the broth, add salt to taste, and cook over fairly high heat, covered, until the liquid has been absorbed and there are air holes in the rice. Remove from the heat and set aside, still covered, in a warm place for the rise to swell up. Before serving, turn the rice over with a fork from the bottom where a lot the flavor and oil have settled. Enjoy!

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