Prep 1 hr 30 mins
Cook 20 mins
This is my all time favorite way to eat rice.The chile,cilantro and lime not only give the rice a zippy flavor they make it turn a beautiful bright green.A couple of cloves of garlic are a nice addition.Steps 1-3 are optional -see Arroz Blanco (Mexican Style White Rice), Arroz Blanco (Mexican Style White Rice).You may skip ahead to frying the rice if you wish.I tried the original recipe years ago from the cookbook Frida's Fiesta.
- 1 cup raw rice
- 2 tablespoons lard or 3 tablespoons olive oil
- 1⁄2 white onion, minced
- 3 poblano chiles, deveined
- 2 cups chicken broth (home made is best)
- 1⁄2 cup cilantro, chopped very finely
- 1⁄2 large lime, juice only
- salt, to taste (optional)
- Cover the raw rice in very hot water and set aside to soak for 15 minutes.
- Drain and rinse under cold water.
- Drain the rice well and spread out to dry on a towel or a large baking sheet in an area with good ventilation for about an hour.It is important that the rice not be too wet when you fry it.
- Meanwhile ,place the poblano chiles,chopped and deveined,1/4 cup of the cilantro and about 1/4 cup of the broth in a blender and blend to a smooth puree.You may strain the puree if you want it to be very smooth(I rarely do as any miniscule pieces will be cooked and soft at the end).
- Heat the oil in a medium pot over medium heat until hot.Add the rice and cook,stirring,for a minute or two.
- Add the onion and lower the heat slightly,cooking for another couple of minutes,stirring frequently,until the onion is translucent and the rice sounds like sand when stirred.
- Add the chile puree and cook until it thickens slighty.
- Add the broth,lime juice,the remaining cilantro,and salt,to taste(you may want to omit the salt if the broth is salty).
- Bring to a boil.When it comes to a boil,cover the pot,and lower the heat to low.Simmer for 20 minutes,or until the rice is tender and has absorbed the broth.
- Serve hot.