Poblanos and cilantro partner up in this fragrant version of arroz verde (green rice). —INGRAIN, Fall/Winter 2019
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)
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.
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.
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.
For pairing tips, check out our Holiday Beer & Food Pairings guide.