Arroz Verde (Mexican Green Rice)

Melanie2590's Note:

Nice Mexican twist on boring old rice. If you can't find parboiled rice at your grocery store, long-grain rice may be substituted, but just won't be quite as yummy.

• Total Time: 27 mins
• Prep Time: 10 mins
• Cook Time: 17 mins

Ingredients:

Servings: 8

• 3 ½ cups chicken broth or 3 ½ cups water
• 2 coarsley chopped poblano peppers , stems and seeds removed
• 1 coarsley chopped jalapeno , stem and seeds removed
• 2 chopped scallions or 2 green onions
• 1⁄3; cup chopped fresh cilantro
• 1⁄3; cup chopped fresh parsley
• 1 ½ teaspoons salt
• 3 tablespoons vegetable oil
• 3 garlic cloves , peeled, chopped
• 2 cups parboiled rice or 2 cups brown rice , uncooked
• 1 lime, juice of

Directions:

1. Place the peppers, scallions, parsley, cilantro, garlic, and salt (if using chicken stock, reduce amount of salt to 1 tsp) in a food processor and process until smooth. Add a little water if needed.
2. Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.
3. Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.
4. Add the chicken broth or water. Bring to a boil, then reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.
5. Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.

Reviews

[Hungry Gut]

Great recipe! This turns out just like the green rice from "SuperMex" restaurant. I love the flavor that the fresh cilantro and parsley give to this dish. It's a nice alternative to the typical Spanish red rice.

[Pesto lover]

This turns out really good. I liked the idea of a different rice, so I tried your recipe and I must say that I loved it! I used 1/2 c. cilantro, because I love the flavor it gives. Thanks for sharing.