Arroz Verde (Mexican Green Rice)

Name: Arroz Verde (Mexican Green Rice)
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 8 serving(s)
Ingredients: 3 1/2 cups chicken broth or 3 1/2 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 1/2 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

5

Submitted by Melanie2590

"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."

Arroz Verde (Mexican Green Rice) created by Melanie2590

Ready In:: 27mins
Serves:
Units:

Nutrition Information

6

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ingredients

3 ¹⁄₂ cups chicken broth or 3 1/2 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 ¹⁄₂ 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

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.
Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.
Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.
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.
Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.

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RECIPE MADE WITH LOVE BY

@Melanie2590

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@Melanie2590

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review by Jubilee Betty

12/22/2014

I LOVE this recipe! I had never heard of Mexican Green Rice, cooked with Poblano peppers, or cooked with Par-boiled rice. Melanie, you are "right on" about the par-boiled rice. My rice always seems to come out sticky but par-boiled rice made me look like a pro. I did some research on it and the way it is prepared for market makes it almost as nutritious as brown rice, but cooks like white rice. I have made this several times now, thanks for sharing.
review by rosslare

4/18/2013

Great flavored rice with poblanos, parsley and cilantro.
review by adamjasonsena

3/22/2012

This is a must try recipe. It was so good. Loved it and will be making it again.
photo by Melanie2590

1/26/2012
photo by Melanie2590

1/25/2012