Arroz Verde (Mexican Green Rice)

Original recipes comes from The Complete Book of Mexican Cooking, however I've made some adjustments (of course)! I prefer the roasted chiles but fresh chopped chiles can be used. If a smooth texture rice is preferred see note at bottom of instructions.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1  cup poblano chiles (fresh or roasted) or 1  cup bell pepper, minced (fresh or roasted)
• 2  cups rice
• 2  tablespoons olive oil
• 1  large sweet onion, finely minced
• 1  garlic clove, crushed
• 4  cups vegetable broth (or chicken broth)
• 1  teaspoon cumin
•  salt
•  fresh ground pepper
• 1⁄4 cup fresh cilantro, chopped
• 1⁄4 cup  chopped green onion

Directions

1. Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
2. To pot add broth, peppers, onions, cumin, salt, pepper.
3. Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
4. Stir in cilantro and garnish with chopped green onions.
5. NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.