Arroz Verde with Roasted Poblano

Side Dish

Arroz Verde with Roasted Poblano

Toasted long-grain rice takes on its color and flavor from blistered poblano, cilantro and romaine.

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Yield
6 servings
Cuisine
Mexican

Serving ideas

Serve with tacos, enchiladas or grilled chicken.

Ingredients

See the ingredient checklist
  • 1 cup long-grain white rice
  • hot water, for soaking
  • 1 poblano pepper, medium to large
  • 2 cloves garlic, unpeeled
  • 1 tbsp vegetable or canola oil
  • 2 tbsp white onion, chopped
  • 1 romaine lettuce leaf, torn
  • 1/4 cup fresh cilantro, leaves and stems
  • 3/4 tsp kosher salt
  • 2 cups chicken broth, divided

Before you cook

Drain the rice well before toasting so it browns in the skillet.

How to make Arroz Verde with Roasted Poblano

  1. Cover the rice with hot water and soak for 15 minutes. Drain, rinse under cold water until clear and let the rice dry in a sieve.

  2. Blacken the poblano over a gas burner or under a broiler, turning it to char every side. Cover it in a bowl to steam, then peel it and discard the stem and seeds.

  3. Char the garlic in its skins in a dry skillet over medium-high heat, turning until marked and slightly tender. Peel it. Blend the garlic and poblano with the onion, lettuce, cilantro, salt and 1 cup of broth.

  4. Heat the oil in a heavy skillet and toast the drained rice, stirring occasionally, until lightly golden. Carefully pour in the poblano purée and cook for 2 to 3 minutes.

  5. Add the remaining broth and bring it to a boil. Cover, reduce the heat to low and simmer for 12 to 15 minutes, until the liquid is absorbed. Rest off the heat, covered, for 10 to 15 minutes and fluff with a fork.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Arroz Verde with Roasted Poblano

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Toasted long-grain rice takes on its color and flavor from blistered poblano, cilantro and romaine.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Instructions Notes

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Ingredients
  

  •  
    1 cup long-grain white rice
  •  
    hot water for soaking
  •  
    1 poblano pepper medium to large
  • 2 cloves garlic unpeeled
  •  
    1 tbsp vegetable or canola oil
  •  
    2 tbsp white onion chopped
  •  
    1 romaine lettuce leaf torn
  • ¼ cup fresh cilantro leaves and stems
  • ¾ tsp kosher salt
  • 2 cups chicken broth divided

Instructions
 

  1. Cover the rice with hot water and soak for 15 minutes. Drain, rinse under cold water until clear and let the rice dry in a sieve.
  2. Blacken the poblano over a gas burner or under a broiler, turning it to char every side. Cover it in a bowl to steam, then peel it and discard the stem and seeds.
  3. Char the garlic in its skins in a dry skillet over medium-high heat, turning until marked and slightly tender. Peel it. Blend the garlic and poblano with the onion, lettuce, cilantro, salt and 1 cup of broth.
  4. Heat the oil in a heavy skillet and toast the drained rice, stirring occasionally, until lightly golden. Carefully pour in the poblano purée and cook for 2 to 3 minutes.
  5. Add the remaining broth and bring it to a boil. Cover, reduce the heat to low and simmer for 12 to 15 minutes, until the liquid is absorbed. Rest off the heat, covered, for 10 to 15 minutes and fluff with a fork.

Notes

Drain the rice well before toasting so it browns in the skillet.
Adapted from Lisa Lotts, Garlic & Zest.

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