Ingredients with Measurements:
- 2 cups long-grain white rice
- 2 cups chicken broth
- 1 cup water
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 poblano peppers, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh mint leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a large saucepan, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the rice to the saucepan and stir to coat with the oil. Cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted.
4. In a blender or food processor, combine the poblano peppers, jalapeño pepper, cilantro, parsley, mint, salt, and black pepper. Pulse until the mixture is finely chopped and well combined.
5. Add the chicken broth, water, and pepper mixture to the saucepan with the rice. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
7. Cook the rice for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
8. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
9. Fluff the rice with a fork and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 45g
Protein: 5g
Sodium: 440mg
Sugar: 1g
Fiber: 1g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- If poblano peppers are not available, green bell peppers can be used instead.
- Any combination of fresh herbs can be used, depending on personal preference.
Variations:
- Add cooked black beans or corn to the rice for a heartier dish.
- Use brown rice instead of white rice for a healthier option.
- Top the rice with crumbled queso fresco or cotija cheese for added flavor.
Tips and tricks:
- Make sure to rinse the rice well before cooking to remove excess starch.
- Use a tight-fitting lid to prevent steam from escaping during cooking.
- Fluff the rice with a fork after cooking to prevent it from becoming sticky.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rice, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the rice in a colorful bowl or on a platter garnished with fresh herbs.
Garnishes:
Fresh cilantro leaves, chopped green onions, or lime wedges can be used as garnishes.
Pairings:
Mexican Green Rice pairs well with grilled chicken, steak, or fish.
Suggested side dishes:
Serve with a side of refried beans or a simple salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth and stir to combine.
- If the rice is too wet, remove the lid and cook for an additional 2-3 minutes to allow the liquid to evaporate.
Food safety advice:
Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Arroz Verde is a traditional Mexican dish that originated in the state of Oaxaca.
Flavor profiles:
Mexican Green Rice has a savory, slightly spicy flavor with hints of fresh herbs.
Serving suggestions:
Serve as a side dish with your favorite Mexican-inspired meal.
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Region: Mexican