Arroz Verde (Green Rice)

Arroz Verde (Green Rice)

A vibrant Mexican green rice featuring poblano and jalapeño peppers blended with fresh herbs, creating a flavourful and aromatic side dish. This low-sodium version is naturally plant-based and pairs beautifully with tacos, enchiladas, or grilled vegetables.

Ingredients
[ ] 1 tablespoon avocado oil
[ ] 2 cups Lundberg Farms long grain white rice
[ ] 1 poblano pepper, stalk removed and roughly chopped (150 grams)
[ ] 1 jalapeño pepper, stalk removed and roughly chopped (remove seeds for less spicy)
[ ] 1/2 cup chopped onion (60 grams)
[ ] 2 cloves garlic
[ ] 1 cup packed coriander
[ ] 1/2 cup packed parsley
[ ] 1 3/4 cups vegetable stock
[ ] Salt and pepper, to taste
[ ] To serve: lime juice
[ ] To serve: chopped coriander

Instructions
[ ] 1. Add the poblano pepper, jalapeño pepper, onion, garlic, coriander, parsley, and vegetable stock to a blender. Blend on high speed until completely smooth and vibrant green, approximately 1–2 minutes.
[ ] 2. Heat the avocado oil in a large saucepan or deep frying pan over a medium heat. Add the rice and toast for 2–3 minutes, stirring frequently, until the grains become slightly translucent and fragrant.
[ ] 3. Pour the blended green mixture into the pan with the rice and stir well to combine. Bring the mixture to a vigorous boil over a medium-high heat.
[ ] 4. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes without lifting the lid, until the rice is tender and has absorbed all the liquid.
[ ] 5. Remove the pan from the heat and leave it to stand, covered, for 5 minutes to allow the rice to steam and finish cooking.
[ ] 6. Fluff the rice gently with a fork and season with salt and pepper to taste. Serve hot, garnished with fresh lime juice and chopped coriander.

https://www.cuisinesavvy.com/recipe/arroz-verde-green-rice