Spicy Green Rice (Arroz Verde)
TIME/SERVINGS
Total: 40 mins
Active: 15 mins
Makes: 8 servings (12 for Burrito Bar)
By Regan Burns
This recipe is inspired by Diana Kennedy’s arroz verde from her book The Essential Cuisines of Mexico. It goes well with just about everything—especially grilled meats.
This recipe was featured as part of our Build Your Own Burrito Bar story.
INGREDIENTS
- 2 poblano peppers, stems, seeds, and membranes removed, coarsely chopped
- 1 serrano pepper, stems, seeds, and membranes removed, coarsely chopped
- 2 scallions, coarsely chopped
- 1 cup coarsely chopped Italian parsley leaves (about 1/2 bunch)
- 1/2 cup coarsely chopped cilantro
- 1 teaspoon kosher salt
- 1/4 cup water
- 2 tablespoons vegetable or canola oil
- 2 tablespoons unsalted butter
- 1 1/2 cups long-grain white rice (not converted or instant)
- 2 cups low-sodium chicken broth
- 1 medium lime, halved
INSTRUCTIONS
- Place peppers, scallions, parsley, cilantro, and salt in a blender. Add water and process until smooth.
- Heat oil and butter over medium-high heat in a 4-quart saucepan with a tightfitting lid. When the butter starts to foam, add rice, stirring well to coat each grain. Cook, stirring occasionally, until rice is fragrant and slightly golden, about 3 minutes.
- Add blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in chicken broth.
- Return mixture to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender, about 14 minutes.
- Remove from heat and let rice sit, covered, for 5 minutes. Uncover and squeeze lime juice over rice. Stir well.
COMMENTS | ADD YOUR OWN
This was so tasty! In fact I think I'll make it again for dinner tomorrow!
I make a very similar dish, except I roast the peppers (I use poblano and jalapeno) before blending them, and I don't use parsley. I also finish off the rice by mixing in chopped cilantro.
And I agree - it's a delicious dish!
Looks delicious, I love the picture. Has anyone tried it with brown rice?
THIS is an outstanding dish! I normally add a cup of cubed dark meat (precooked) chicken. 1/4 inch cubes fit in well.
The dish will be even better if you subsitute Hoja Santa for Parsley.
My fist time here.
To the Green Rice, i blend Garlic, Hoja Santa and Chaya leaves.
Try it and if you do not like, curse like a Jarocho :-)
jarocho52
This looks delicious. For thsoe who have tried it, does it have a risotto type consistency? It looks really creamy in the picture. Also, is it spicy? Is there a way to make this not spicy if so? I am on a mission to find a latin-inspired side dish for an event this summer and this might just be perfect.... but I'm apprehensive to serve a spicy side dish to 120 people because people can be so fussy and if it's a plated meal with no alternative I don't want a lot of disappointed guests. Thoughts?