How to Cook Arroz Verde

How to Cook Arroz Verde

Serves: 8

Preparation time: 10 mins

Cooking time: 45 mins

Ingredients needed to make Arroz Verde:

  • 1 serrano pepper, stemmed, deseeded and roughly chopped
  • 2 poblano peppers, stemmed, deseeded and roughly chopped
  • ½ cup fresh cilantro, roughly chopped
  • 1 cup fresh Italian parsley leaves, roughly chopped
  • 2 medium scallions, roughly chopped
  • 1 medium lime, halved
  •  1 ½ cups long grain white rice
  • ¼ cup water
  • 2 cups low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 2 tbsp vegetables oil
  • 1 tsp kosher salt

Cooking instructions for Arroz Verde:

  • Dump both kinds of peppers, cilantro, parsley as well as scallions into a blender and sprinkle the measured salt over them.
  • Add a splash of water, cover and blitz them into a smooth, thick puree; set aside.
  • Add a dollop of butter onto a large skillet and drizzle oil into it.
  • Heat them over moderately high flame until the butter melts enough to foam and empty the cups of rice into it.
  • Sauté for several minutes, while stirring well to grease each rice grain with the melted butter-oil blend.
  • Continue to cook for next 3 minutes, stirring from time to time, until the rice turn golden slightly and becomes fragrant.
  • Pour in the prepared puree and stir them all together to coat well.
  • Cook until the mixture starts bubbling and pour in the chicken broth.
  • Give them a nice stir and bring the mixture back to a simmer at slow flame.
  • Place a lid on top and cook for 14 minutes, until the cooking liquid is absorbed by the rice to become soft yet firm.
  • Turn off the heat and let it rest for 5 minute with the lid still on.
  • Remove the lid and squeeze out the fresh juice from the lime halves.
  • Stir it into the rice to mix well and spoon the rice into serving plates.
  • Serve warm alongside grilled food.

Image credit: Wikimedia Commons

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