Thursday, November 3, 2011

Arroz Verde - Green Rice

Hola amigos! How are you? I hope you've been enjoying my recipes as much as I've enjoyed making, tasting and sharing them with all of you! Today I bring another recipe, a very VERY easy one but the fact that is easy doesn't take anything away from its delicious flavor! Today I am sharing "Arroz Verde" (green rice) and it doesn't mean that the grain itself is green this rice is cooked in a sauce that makes it look green in the end.

We, Mexicans, eat a lot, A LOT of rice, I think only Asian people eat more rice than we do, we often call rice "sopa de arroz" (soup of rice or rice soup) we don't mean by this that it is soupy it's just the way we call it, any noodle or rice we call "sopa" (soup) even spaghetti we call "sopa" why? now I am wondering the same thing!

Anyway... Here is my recipe to make "Green Rice (with Vegetables)"

Note: Even when the rice uses poblano peppers it is not really hot or spicy because we remove all the seeds/veins of the peppers it has just a very mild kick to it. My 3 yr. old enjoys this rice so I assure you it is not very hot.

Arroz Verde (con Verduras)
Yields: 8-10 Servings
 Ingredients:
2 cups of white or jasmine rice* (I use and prefer jasmine)
6 tbsp. butter
2 Poblano peppers (stem, seeds and veins removed) -cut in quarters- (I use 1 poblano pepper per cup of rice)
1/4 white onion (cut into smaller wedges, it will go into the blender)
1 clove of garlic
1/2 cube of chicken bouillion (or use 2 cups of chicken stock instead of 2 of the cups of water)
*4 cups of hot water if you are using white rice or 3 1/2 cups if you are using jasmine like me.
1/2 cup of frozen mixed vegetables (optional)
Salt to taste (about 1.5 teaspoons)


Directions:
  •  First make your sauce. In the jar of your blender add the poblano peppers, white onion, clove of garlic, and about 1/2 the amount of water, blend until it's all completely mixed and there are no big pieces of poblano pepper, then add the chicken bouillion to it and blend for another minute. Set aside. (The poblano peppers make a lot of "foam" then they are blended, don't worry, that's normal).


  • In a big saucepan and at medium heat melt your butter. Once it has melted add the 2 cups of rice and start stirring preferably using a wooden spoon. Stir constantly until the rice has turned into a more opaque color and not as white anymore but don't let it really brown (about 4 mins.)

  • Add your poblano pepper sauce to your rice (carefully because it might "jump" a lot from the heat of the pan) stir once and then add the remaining water, your frozen vegetables if you are using them and season with salt (stir JUST once again). 

  • Once it starts boiling reduce the heat to low. Cover with a lid just leaving a tiny crack open (do not uncover often or stir at all again). let it cook until all the liquid is all gone (about 18 mins). Cover completely, remove from the heat and let it sit for about 5 mins. Fluff with a fork and serve.


I hope you like this simple and delicious recipe!If you do please do not forget to leave a comment, we, cooks, stay encouraged by the comments of people who enjoy our food!

Provecho!

Paloma.

7 comments:

  1. Hola Paloma, como estas?? aqui visitandote, he tenido un poco olvidado mi blog, pero ya regresando.... saludos...
    Noemí

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  2. Hi Paloma. I really enjoy your site and your recipes. Please don't stop sharing!

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  3. Ooh, I love arroz verde. This looks delicious!

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  4. Did you read my meatball comment? After looking at your recipes, I figure this (your blog) is a great place to come to for Ramadan inspirations.
    Looking forward to it, and adding this recipe to my collection as well.

    xxo

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  5. I'm all about cooking the rice in a pan first. It's how my husband taught me to do it after living in Brazil.

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  6. This sounds and LOOKS so delicious! Thank you for sharing the recipe with us :)
    Have a wonderful weekend Paloma xo

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  7. So delicious! Glad to have come across your lovely blog with delicious Mexican cuisine! We love Mexican food! YUM! :)

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