RECIPE: Arroz Verde (Green Rice)

Poblanos and cilantro partner up in this fragrant version of arroz verde (green rice). INGRAIN, Fall/Winter 2019



If you're serving this rice as part of a Mexican-inspired Thanksgiving menu, make the rice a day or two ahead and rewarm just before serving. And don’t forget the arroz rojo (red rice).


Makes 8 to 10 servings


1 large bunch cilantro

1 poblano chile

½ medium onion

4 garlic cloves

1 teaspoon ground coriander

1 teaspoon kosher salt

3½ cups low-sodium vegetable broth (or water)

1 tablespoon vegetable oil

2 cups long-grain white rice


To serve: Cilantro leaves + Mexican crema (optional)


COMBINE

1 large bunch cilantro (leaves/tender stems) + 1 poblano chile (roasted; seeds/stems removed) + ½ medium onion + 4 garlic cloves + 1 teaspoon ground coriander + 1 teaspoon kosher salt + 3½ cups water (or low-sodium vegetable broth) in a blender until smooth.


HEAT

1 tablespoon vegetable oil in a large sauté pan over medium-high heat. Add 2 cups long-grain white rice and cook, stirring until rice is lightly toasted, about 5 minutes. Pour in cilantro mixture, reduce heat to low (continue to stir), cover, and cook until rice is tender, about 15 minutes. If rice appears dry, add a little more water.


COVER

Pan for 10 minutes. Sprinkle a handful of cilantro leaves (chopped) on top of rice. Serve with Mexican crema (optional).


Do ahead Remove rice from heat, let cool completely, and refrigerate for up to 3 days. Transfer to a lightly oiled baking dish, cover with foil, and bake at 350°F (or whatever temp you’ve got going for other fixin’s) for about 20 minutes, until warm. Sprinkle cilantro on top and serve.


Grocery List: Arroz Verde (Green Rice)


For pairing tips, check out our Holiday Beer & Food Pairings guide.

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