Green Rice with Poblano Chiles

Green rice (arroz verde) is a popular side dish from Mexico that is cooked in chicken broth and seasoned with poblano peppers and garlic.

• Preparation Time: 20 mins
• Cooking Time: 33 mins
• Total Time: 53 mins
• Calories: 357 Calories

Ingredients

• 2 tablespoons vegetable oil
• salt to taste
• 1 clove garlic
• 5 poblano peppers, halved and seeded
• 1 sprig fresh epazote leaves
• 1.5 cups uncooked white rice
• 3.5 cups chicken broth, divided
• 0.5 small onion

Recipe Instructions

Step 1

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.

Step 2

Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.

Step 3

Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.

Step 4

Slice remaining poblano chile and serve as a garnish with the rice.

Step 5

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.