Ingredients with Measurements:
- 2 poblano peppers
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh mint leaves
- 1/4 cup olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Blender or food processor
- Large saucepan with lid
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Place the poblano peppers on a baking sheet and roast for 20-25 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for 10 minutes.
4. Once the peppers are cool, remove the skin, stem, and seeds. Chop the peppers into small pieces and set them aside.
5. In a blender or food processor, combine the cilantro, parsley, mint, garlic, and 1/4 cup of olive oil. Blend until smooth.
6. In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent.
7. Add the rice to the saucepan and stir to coat with the onion and oil mixture.
8. Pour in the chicken or vegetable broth and bring to a boil.
9. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked and the liquid has been absorbed.
10. Stir in the chopped poblano peppers and the blended herb mixture. Season with salt and pepper to taste.
11. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 280
Fat per serving: 13g
Carbohydrates per serving: 36g
Protein per serving: 4g
Substitutions for ingredients:
- Instead of poblano peppers, you can use green bell peppers or Anaheim peppers.
- If you don't have fresh herbs, you can use dried herbs instead. Use 1 tablespoon of each dried herb instead of 1/4 cup of fresh herbs.
Variations:
- Add cooked chicken or shrimp to the rice for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add a can of drained and rinsed black beans to the rice for added fiber and protein.
Tips and Tricks:
- To make this recipe vegan, use vegetable broth instead of chicken broth.
- If you don't have a blender or food processor, you can finely chop the herbs and garlic and mix them with the olive oil.
- To make the rice more flavorful, you can sauté the rice with the onion and garlic before adding the broth.
Storage Instructions:
Store any leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the rice, add a splash of water or broth to the rice and microwave for 1-2 minutes, or until heated through.
Presentation Ideas:
Serve the rice in a large bowl or on a platter. Garnish with fresh herbs or sliced avocado.
Garnishes:
Fresh herbs, sliced avocado, lime wedges
Pairings:
This rice pairs well with grilled chicken or fish.
Suggested Side Dishes:
Grilled vegetables, black beans, corn on the cob
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 let it cook for a few more minutes to evaporate the excess liquid.
Food Safety Advice:
- Make sure to wash your hands and all utensils before and after handling raw peppers.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
Arroz Verde is a traditional Mexican rice dish that is flavored with herbs and vegetables. It is often served as a side dish with grilled meats or as a main dish with beans and vegetables.
Flavor Profiles:
This Roasted Poblano Arroz Verde has a mild heat from the roasted poblano peppers and a fresh, herbaceous flavor from the cilantro, parsley, and mint.
Serving Suggestions:
Serve this rice as a side dish with grilled chicken or fish, or as a main dish with black beans and grilled vegetables.
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Region: Mexican