Green Rice with Poblano Chiles Josefina Pérez reviews online

Green Rice with Poblano Chiles


Josefina Pérez

Mexican green rice (arroz verde) is cooked in chicken broth with poblano chiles, onion and rice. The poblano chile gives it the rich green color and it tastes simply delicious.

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Calories:

Edition Details

Author

Josefina Pérez

Cooking method

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.
Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.
Slice remaining poblano chile and serve as a garnish with the rice.

Number of persons

4

Full cooking time

20 m

Cooking time

33 m

Time for preparing

1 h 13 m

Calories

357

Fats

8.1 g

Carbohydrate

62.5g

Protein

7.5 g

Cholesterol

4 mg

Sodium

895 mg

Ingredients Green Rice with Poblano Chiles

2 tablespoons vegetable oil
salt to taste
1 1/2 cups uncooked white rice
1 clove garlic
1/2 small onion
5 poblano peppers, halved and seeded
3 1/2 cups chicken broth, divided
1 sprig fresh epazote leaves (optional)

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