Green Rice (Arroz Verde)
- Total Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup long-grain white rice, such as jasmine
- ¼cup olive oil
- ½cup roughly chopped white onion (about half a small onion)
- ½cup roughly chopped poblano pepper, stemmed and seeded (about half a large poblano)
- 1jalapeño, stemmed, seeded and roughly chopped
- 2cloves garlic, peeled
- ½cup cilantro leaves
- ¼cup parsley leaves
- 1teaspoon kosher salt, plus more to taste
- 1¼cups chicken stock or water
- 1lime, halved, to serve
Nutritional analysis per serving (4 servings)
169 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 478 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the rice a few times, until the water that drains from it runs almost completely clear. Set aside to drain well. Put the onion, poblano, jalapeño, garlic, cilantro, parsley and salt in a food processor with a splash of the measured stock or water if needed, to help the blades catch the ingredients and break them down. Purée until smooth.
- Step 2
Heat oil in a medium, heavy-bottomed pot over medium-high heat, then add the rice and stir well. When the grains are dry and toasted, and some are starting to color, about 5 to 10 minutes, add the mixture from the blender along with the remaining stock or water.
- Step 3
When the liquid comes to a rolling boil, give it a good stir, scraping at the bottom of the pot. Put a lid on the pot and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for another 15 minutes before opening the lid. The green purée will have settled on the top of the rice, so gently mix it in as you stir and aerate the rice with a spatula. Taste, season with salt and serve with a wedge of lime.
Private Notes
Comments
When the dish is finish I add some chopped onion and cilantro (you have to really like onions and cilantro, but I also use sweet onions instead of white, Vidalia if available). I almost NEVER use water when cooking rice. stock or broth. Great if instead of a puree, you stop before it is smooth, mix it with the rice.. My husband is from Mexico so I'm always trying new things to show him that after 27 years I can still come up with new things.
That's the most romantic thing I've heard in a while.
Rinsing the rice removes starch, not dust. This important step prevents gumminess. Rice that has been rinsed will have nicely separated grains.
Rice needs to cook for 20 minutes. 15 minutes even with a 15 minute rest time resulted in hard, crunchy rice. Otherwise, the flavor was good.
Use a standard metal pot, not heat-retaining cookware like enameled cast iron. In the past, this recipe turned out great when I used a normal pot. Tonight I used my Le Creuset pot and lid, and I ended up with unevenly-cooked mush. I suspect that the outer rice must have gotten additional heat from the cookware itself. Strangely, there were also undercooked grains, even though I stirred thoroughly before putting the lid on. If you use cast iron, do yourself a favor: open the lid to check/stir when you turn off the burner, and then it every 5 min or so instead of waiting the full 15. Letting some steam out is better than letting it overcook. Your cookware will keep it warm enough. I also doubled the recipe, which may have further helped it retain heat.
I used a green bell pepper in place of the poblano and jalapeño peppers, extra parsley instead of cilantro, and used veggie stock. My toddler loved this. Will make again! (Also, it paired nicely with tamales and salsa.)
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