Arroz Verde Mexican Style Green Rice Recipes

ARROZ VERDE (MEXICAN GREEN RICE)

Steps:

• Place the peppers, scallions, parsley, cilantro, garlic, and salt (if using chicken stock, reduce amount of salt to 1 tsp) in a food processor and process until smooth. Add a little water if needed.
• Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.
• Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.
• Add the chicken broth or water. Bring to a boil, then reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.
• Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.

GREEN RICE (ARROZ VERDE)

Steps:

• 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.
• 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.
• 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.

ARROZ VERDE (MEXICAN STYLE GREEN RICE)

Steps:

• Cover the raw rice in very hot water and set aside to soak for 15 minutes.
• Drain and rinse under cold water.
• Drain the rice well and spread out to dry on a towel or a large baking sheet in an area with good ventilation for about an hour.It is important that the rice not be too wet when you fry it.
• Meanwhile ,place the poblano chiles,chopped and deveined,1/4 cup of the cilantro and about 1/4 cup of the broth in a blender and blend to a smooth puree.You may strain the puree if you want it to be very smooth(I rarely do as any miniscule pieces will be cooked and soft at the end).
• Heat the oil in a medium pot over medium heat until hot.Add the rice and cook,stirring,for a minute or two.
• Add the onion and lower the heat slightly,cooking for another couple of minutes,stirring frequently,until the onion is translucent and the rice sounds like sand when stirred.
• Add the chile puree and cook until it thickens slighty.
• Add the broth,lime juice,the remaining cilantro,and salt,to taste(you may want to omit the salt if the broth is salty).
• Bring to a boil.When it comes to a boil,cover the pot,and lower the heat to low.Simmer for 20 minutes,or until the rice is tender and has absorbed the broth.
• Serve hot.

ARROZ VERDE (MEXICAN GREEN RICE)

Steps:

• Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
• To pot add broth, peppers, onions, cumin, salt, pepper.
• Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
• Stir in cilantro and garnish with chopped green onions.
• NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.