Arroz Verde (Mexican Green Rice Recipe)
This authentic Mexican arroz verde is a perfect side dish for any occasion.
Servings: 12 1/4 cup servings
Calories: 208kcal
Ingredients
- 1 1/2 Cups White Rice
- 1 Stick Butter
- 1 Can Corn
- 3 Poblano Peppers
- 1/2 Bunch Cilantro
- 2 Garlic Cloves
- 1/4 White Onion
- 2 Cups Chicken Stock
- 1 Tbsp Chicken Bouillon
- Salt to taste
Instructions
- Start by washing the rice well with hot water until the water starts coming out clear. This is important to make sure that you get rid of any debris from the cultivation process.
- Wash the poblano peppers and cut one of them into thin strips and set them aside for later. Next, take the other poblanos and cut them into larger pieces and add to a blender or food processor with the cilantro, onion, one clove of garlic, bouillon, and chicken broth. Strain this mixture and then set it aside.
- To make the rice, melt the butter in a large saucepan or a large pot and add the poblano pepper strips that you set aside earlier, and the other garlic clove and cook for about 2 minutes.
- Next, add the rice and fry for about 3-4 minutes, moving constantly. Next add the corn and let cook for 2-3 minutes before adding the poblano mixture from above and cooking over medium high heat until it comes to a boil.
- Once it starts to boil, lower the heat and let it cook for 20 minutes uncovered or until all of the liquid has evaporated. At this point, you should have a nice fluffy rice that you can serve with your next Mexican meal.
Nutrition
Serving: 11/4 cup Serving | Calories: 208kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 220mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 459IU | Vitamin C: 26mg | Calcium: 16mg | Iron: 1mg
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