Arroz Verde (Green Rice Recipe)

About This Recipe

Spice up your next meal by making Arroz Verde, or green rice! White rice is cooked in broth and a pepper and herb purée resulting in a fluffy and tender rice that is infused with herbs and a little spice. It makes a great side dish to any Mexican dish or just about any protein and veggie.

Ingredients

• 1 tablespoon avocado oil
• 2 cups Lundberg Farms long grain white rice
• 1 poblano pepper, stem removed and roughly chopped (150 grams)
• 1 jalapeno pepper, stem removed and roughly chopped (remove seeds for less spicy)
• 1/2 cup chopped onion (60 grams)
• 2 cloves garlic
• 1 cup packed cilantro
• 1/2 cup packed parsley
• 1 3/4 cups vegetable broth
• salt and pepper, to taste
• for serving: lime juice, chopped cilantro

Instructions

1. Rinse rice through running water a few times until water runs clear. I used a nut milk bag. Shake to remove excess water and let dry a bit.
2. Add avocado oil to a large dutch oven or heavy bottomed pot (make sure you have a lid) over medium heat and let get hot. Add rice, stir, and toast for 10 minutes, stirring occasionally, until fragrant and some pieces are slightly browned.
3. While rice toasts, make the pepper and herb mixture. Add poblano, jalapeno, onion, garlic, cilantro, parsley, salt and pepper, and 1/4 of the measured broth into a Vitamix or high powered blender and blend until smooth.
4. When rice is toasted, add green mixture from blender and the rest of the broth and mix well to combine. Bring to a boil. Once boiling, stir well to combine, turn down heat to low, and cover with lid. Let cook untouched for 15-17 minutes. Turn off heat and let rice rest for 15 minutes to absorb any excess moisture. Do not open the lid as the heat will escape.
5. Open lid and mix well to combine as some of the green purée will likely be sitting on the top. Fluff with a fork and season with salt if needed. For serving, mix with lime juice and chopped cilantro if desired. Enjoy!