Spicy Green Rice (Arroz Verde)

Name: Spicy Green Rice (Arroz Verde)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 poblano peppers, stems, seeds, and membranes removed and coarsely chopped; 1 serrano pepper, stem, seeds, and membranes removed and coarsely chopped; 2 medium scallions, coarsely chopped (white and light green parts only); 1 cup coarsely chopped fresh Italian parsley leaves (about 1/2 bunch); 1/2 cup coarsely chopped fresh cilantro; 1 teaspoon kosher salt; 1/4 cup water; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter (1/4 stick); 1 1/2 cups long-grain white rice (not converted or instant); 2 cups low-sodium chicken broth; 1 medium lime, halved

4 steps

Prep:5minCook:40min

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

Updated at: Thu, 17 Aug 2023 03:27:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories199.2 kcal (10%)

Total Fat6.9 g (10%)

Carbs30.4 g (12%)

Sugars0.7 g (1%)

Protein4.1 g (8%)

Sodium256.2 mg (13%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2poblano peppers

stems, seeds, and membranes removed and coarsely chopped

1serrano pepper

stem, seeds, and membranes removed and coarsely chopped

2scallions

medium, coarsely chopped, white and light green parts only

1 cupfresh Italian parsley leaves

coarsely chopped

½ cupfresh cilantro

coarsely chopped

1 teaspoonkosher salt

¼ cupwater

2 tablespoonsvegetable oil

2 tablespoonsunsalted butter

1/4 stick

1 ½ cupslong-grain white rice

not converted or instant

2 cupslow-sodium chicken broth

1lime

medium, halved

Instructions

Step 1

Place the peppers, scallions, parsley, cilantro, and salt in a blender. Add the water and process until smooth; set aside

Step 2

Heat 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

Step 3

Add 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

Step 4

Remove from heat and let the rice sit, covered, for 5 minutes. Uncover and squeeze the lime halves over the rice. Stir well and serve

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