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 menu.
- 1Place the peppers, scallions, parsley, cilantro, and salt in a blender. Add the water and process until smooth; set aside.
- 2Heat the oil and butter over medium-high heat in a large saucepan with a tightfitting lid. When the butter starts to foam, add the rice, stirring well to coat each grain. Cook, stirring occasionally, until the rice is fragrant and slightly golden, about 3 minutes.
- 3Add the blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in the chicken broth. Return the mixture to a simmer, then reduce the heat to low. Cover and cook until the liquid has been completely absorbed and the rice is tender, about 14 minutes.
- 4Remove from heat and let the rice sit, covered, for 5 minutes. Uncover and squeeze the lime halves over the rice. Stir well and serve.