Easiest Way to Make Arroz Valenciana Ingredients

Arroz Verde (Green Rice With Cilantro)

Add the chicken, rabbit and garlic;

Recipe Summary Arroz Verde (Green Rice With Cilantro)

The green color of the rice comes from poblano chiles and cilantro. Arroz verde is a popular Mexican side dish that goes well with fish tacos, grilled chicken, or fahitas.

Ingredients | Arroz Valenciana Ingredients

2 poblano peppers, halved and seeded

2 tablespoons vegetable oil, divided

½ onion, chopped

1 clove garlic, minced

2 cups water

15 sprigs cilantro, chopped

½ lime, juiced

1 cup uncooked white rice

1 tablespoon chicken bouillon granules

Directions

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.

Heat 1 tablespoon oil in a medium saucepan over medium heat; cook onion and garlic until soft and translucent, about 5 minutes.

Combine poblano peppers, onion, garlic, water, cilantro, and lime juice in a blender; blend until smooth.

Heat remaining 1 tablespoon oil in a medium saucepan. Cook and stir rice, stirring frequently, until transparent, 2 to 3 minutes. Add poblano mixture and bring to a boil. Stir in chicken bouillon. Reduce heat to low, cover, and cook until rice has absorbed all liquid and is soft, about 20 minutes.

Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.

Info | Arroz Valenciana Ingredients

prep: 15 mins cook: 37 mins additional: 25 mins total: 1 hr 17 mins Servings: 4 Yield: 4 servings

TAG : Arroz Verde (Green Rice With Cilantro)

Side Dish, Rice Side Dish Recipes,