Description
Arroz verde is a flavorful Mexican green rice made by blending poblano pepper, cilantro, and spinach into a vibrant puree, which is then cooked with toasted jasmine rice and chicken or vegetable stock. This recipe yields a deliciously aromatic and colorful side dish or burrito filling, best served with a sprinkle of cotija cheese or queso fresco.
Ingredients
Vegetables and Herbs
- 1 medium poblano pepper
- 1/4 small onion
- 1 small clove garlic
- 1/4 cup cilantro (coriander leaves, about 5 stems)
- 1 handful spinach
Dry and Dairy
- 1/2 cup jasmine rice (or other long grain rice)
- Cotija cheese or queso fresco to serve (optional but recommended)
Liquids and Oil
- 3/4 cup chicken stock (or vegetable stock to keep vegetarian)
- 1 tbsp vegetable oil
Seasonings
- 1 pinch salt (or more to taste)
- 1 pinch black pepper (or more to taste)
Instructions
- Char the Poblano Pepper: Char the poblano pepper by grilling it over a grill, barbecue, or gas stove, or roast in the oven at 400°F (200°C) for about 10 minutes, turning as needed until the skin is evenly charred and the pepper is softened. Place the pepper in a freezer bag to steam, which loosens the skin. Allow it to cool to room temperature, then peel off the skin and remove the core and seeds, even if the pepper breaks up.
- Prepare the Puree: Peel and roughly chop the onion and garlic. Place the peeled poblano pieces, chopped onion, garlic, cilantro, and spinach in a blender. Blend until smooth, adding a small amount of chicken or vegetable stock if necessary to aid blending.
- Toast the Rice: Warm the vegetable oil in a medium, wide pot or pan over medium heat. Add the jasmine rice and toast it for 2-3 minutes, stirring constantly to coat the rice in oil and lightly brown it in spots.
- Cook with Puree: Add the blended green pepper-cilantro puree to the toasted rice and cook for about 2 minutes, stirring regularly to let the flavors incorporate and for the liquid to be absorbed. The rice mixture should darken visibly.
- Simmer the Rice: Pour in the chicken or vegetable stock, add a pinch of salt and black pepper, then cover the pot. Bring to a simmer, reduce heat to low, and cook until the stock is fully absorbed and the rice is tender, approximately 15-20 minutes.
- Finish and Serve: When the rice is done, remove from heat and let it sit covered for 1 minute to steam. Fluff the rice with a fork or spoon to mix in any puree that has risen to the top. Serve hot, optionally topped with crumbled cotija cheese or queso fresco, or use as a filling for burritos.
Notes
- If you prefer a vegetarian version, substitute chicken stock with vegetable stock.
- Jasmine rice is recommended for its aroma and texture, but other long-grain rice varieties can be used with similar results.
- Char the poblano carefully to ensure the smoky flavor, but avoid burning it excessively to prevent bitterness.
- Adding a small amount of stock while blending helps achieve a smooth puree consistency.
- Toasting the rice before cooking improves the texture and adds a nutty flavor.
- Cotija cheese or queso fresco adds a traditional salty topping that complements the rice very well but is optional.
