Arroz Verde Green Rice (Print View)
Fragrant rice with cilantro, parsley, and peppers brings bold color and satisfying flavor to your table.
# What You'll Need:
→ Main Ingredients
01 -
1 tablespoon avocado oil
02 -
2 cups long grain white rice
03 -
1 poblano pepper, stem removed and roughly chopped (150 grams)
04 -
1 jalapeno pepper, stem removed and roughly chopped, seeds removed for less heat
05 -
60 grams chopped onion (1/2 cup)
06 -
2 cloves garlic
07 -
1 cup packed cilantro
08 -
1/2 cup packed parsley
09 -
420 millilitres vegetable broth
10 -
salt, to taste
11 -
black pepper, to taste
→ For Serving
12 -
lime juice
13 -
chopped cilantro
# Directions:
01 -
Rinse the rice thoroughly under running water several times until the water runs clear. Shake to remove excess moisture and allow to dry briefly.
02 -
Heat avocado oil in a large Dutch oven or heavy-bottomed pot with lid over medium heat. Add the rice and toast, stirring occasionally, for approximately 10 minutes until fragrant and lightly browned in spots.
03 -
Combine poblano pepper, jalapeno, onion, garlic, cilantro, parsley, salt, pepper, and one-quarter of the vegetable broth in a high-powered blender. Blend until smooth.
04 -
Once the rice is toasted, add the blended green herb mixture and the remaining vegetable broth to the pot. Stir thoroughly to combine.
05 -
Bring the mixture to a boil. Stir once, reduce heat to low, cover with the lid, and cook undisturbed for 15–17 minutes.
06 -
Remove the pot from heat and allow the rice to rest, covered, for 15 minutes. Do not open the lid during this time to ensure the rice steams and moisture is absorbed.
07 -
Uncover the pot and fluff the rice with a fork, mixing to evenly distribute the green purée. Season with additional salt if needed. Serve with lime juice and extra chopped cilantro if desired.
# Notes:
01 -
For a milder dish, remove the seeds from the jalapeno prior to blending.
02 -
Allowing the rice to rest with the lid on after cooking improves texture and prevents excess moisture.