Arroz Verde
Vibrant in both colour and flavour our Arroz Verde (Green Rice) recipe combines white rice with an earthy, herby punch of flavour. Easy to make and a conversation starting colour, this mouth watering Mexican delight is the perfect accompaniment to any meat dish or easily enjoyed on its own.
SPICINESS
SERVES
8
COOKING TIME
40 min
Ingredients
- 1 cup rice
- 5 poblano chilli
- 1/4 onion
- 2 garlic cloves
- 2 cups chicken stock or water
- 1 corn
- 1/4 bunch coriander
- 4 tbsp oil
- 1 tbsp salt
Cooking Instructions
- Rinse the rice thoroughly & drain excess water.
- Blend 3 poblano chilies with onion, garlic, coriander, & salt, adding a bit of water or stock. Roast other 2 poblano chillies directly over a fire until charred, then place them in a sealed plastic bag or container to sweat. Remove the skin & cut them in stips.
- Remove corn kernels from the cob & reheat the remaining water or chicken stock.
- Heat oil in a pot over high heat, add rice, & stir until slightly yellow, then pour the sauce over the rice & stir for 2-3 minutes.
- Add the remaining water or chicken stock to the pot along with the chilli & corn kernels. Taste for salt & bring to a boil, taste for salt then reduce heat to low, cover, & cook for 1 minute.
- After 10 minutes, gently stir to distribute the sauce evenly, then cook for an additional 5 minutes.
- Turn off the heat & let the rice sit, covered, for 10 more minutes.
- Remove the lid & let it cool for 5 minutes before serving.
¡Buen Provecho!
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