Arróz Verde (Poblano Chile Rice)

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Arróz Verde (Poblano Chile Rice)

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Arroz Verde, or " green rice, " is a Mexican side dish that gets its color

and flavor from the poblano chile. Corn kernels enhance the festive color,

while fresh lime juice and cilantro, tossed in at the last moment, add

sparks of bright flavor. Serve Arroz Verde with your choice of meat,

poultry, or fish. For a vegetarian dish, use water or vegetarian stock.

 

Cuisine: Mexico

Prep Time: 20 Minutes

Cooking Time: 30 Minutes

Yield: 6 Servings

Source: EthnicGrocer

>printable version

 

 

 

 

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6 Poblano chiles, canned

1 White onion, finely chopped

2 cup(s) Long grain rice

3 1/2 cup(s) Chicken stock (use McKays Chicken Style seasoning to create

stock)

1 cup(s) Corn kernels, fresh or frozen

1/2 cup(s) Cilantro leaves, fresh, chopped

1 Juice from fresh lime

to taste Sea salt

 

Instructions

 

Remove stems from the poblanos. Purée peppers in a blender or food

processor, adding water if necessary, to form a thick paste.

Heat the oil. Add the onion and sauté until translucent. Add the rice and

sauté for about 1 minute, making sure the grains are thoroughly coated. Stir

in the poblano paste. Add stock and bring to a boil. Lower heat to a simmer,

cover and simmer until rice is done and stock is absorbed, about 20 minutes.

Mix in corn, and let rest, covered, 5 minutes.

Toss rice with cilantro and lime juice. Season with salt to taste.

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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