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.

Easy rice

This rice recipe I will share with you is really, really simple...

Rice is a very "Mexican thing to eat" (not only Asian people eat rice) ... If you go to a Hispanic Store you will find HUGE bags of rice, and trust me.... As a Mexican I know if we buy a bag like that, we will go through it really quick

Rice goes great with most Mexican dishes, its mild flavor goes great with the way we cook meat, peppers, etc... Besides, it is a great "filler".

This recipe makes a lot of rice (for about 6 people, so you can cut it by half to try it first)

Ingredients:

• 2 cups of Long Grain Rice
• 3 1/2 cups of chicken broth  (another way of measuring the liquid for the rice, is that there should be about an inch of water above the level of the rice)
• 1 or clove of garlic
• 1/4 white onion (chopped) - or 1/2 white onion if the onion is small.
• 1 tomato (fresh) or 2 tablespoons of tomato sauce
• 1/2 cube of tomato bouillon.
• 1 1/2 tbsp. vegetable oil (it can be olive oil)
• 1 cup of canned mixed vegetables or canned cubed carrots -rinse well- (optional)
• 1 stem (with leaves) of cilantro
• 1 serrano pepper (optional)
• Salt to taste (about 2 tsp.) 

Directions:

1. Fry the rice in the oil until it is not translucent any more, it should be an opaque white. (medium heat)

2. Add the onion and garlic and turn the rice around with a spoon (wooden spoon is ideal) keep frying until the rice turns into a light golden color.
3. Add the chicken broth and tomato (fresh or canned), season with salt and add the tomato bouillon, leave it uncovered until it starts boiling.

4. Once it is boiling, add the canned vegetables and the serrano pepper.

5. Cover the pot of the rice and decrease the heat just so it simmers for about 25 minutes. (see next step though)
6. Check the rice after the first 15 minutes of simmering test it for doneness and check the water, if it seems to be too dry and the rice is still hard add 1/4 to 1/2 cup of water.

7. Add the cilantro and cover again, let it keep cooking for the remaining time (still low heat).

8. Remove from the fire and serve.

Provecho!

Paloma.