Description
Arroz Verde, or Green Rice, is a vibrant Mexican side dish made by infusing rice with a flavorful purée of fresh herbs and green chiles. This dish is aromatic, colorful, and a perfect complement to a variety of mains.
Ingredients
3 tablespoons extra virgin olive oil
1½ cups long-grain white rice
2¼ cups chicken stock (or as needed based on your rice package instructions)
1 cup parsley, roughly chopped and lightly packed
½ cup cilantro, roughly chopped and lightly packed
2 large poblano chilies, seeded and roughly chopped
2 tablespoons chopped onion
1 clove garlic, peeled and chopped
Salt, to taste
Instructions
- In a food processor, blend the parsley, cilantro, poblanos, onion, garlic, and ½ cup of chicken stock into a smooth purée.
- In a heavy-bottomed pot, heat olive oil over high heat. Add the rice and stir to coat the grains. Spread it out evenly and let it toast lightly, stirring occasionally for even browning.
- Stir in the green purée and cook for 1–2 minutes to combine and slightly reduce.
- Add the remaining chicken stock and bring the mixture to a boil. Reduce the heat to a very low simmer, cover the pot, and cook for about 15 minutes (or follow rice package timing).
- Remove the pot from heat. Uncover, place a clean kitchen towel over the top, then cover with the lid again. Let the rice sit and steam for 20 minutes.
- Fluff the rice with a fork and serve warm.
Notes
- Adjust stock quantity to match your rice’s specific needs.
- If using unsalted or homemade stock, add at least ½ teaspoon of salt.
- You can add spinach or substitute some herbs to vary the flavor and color.
- Resting the rice with a towel helps absorb moisture and improves fluffiness.
- Prep Time: 10 minutes
- Cook Time: 50 mins
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
