Arroz Verde Green Rice Recipe

Ingredients for Arroz Verde Green Rice

• 2 large poblano peppers
• Green Bell Pepper
• Long Grain White Rice
• Garlic Clove
• Fresh Cilantro
• Flat Leaf Parsley
• 1 1/2 cups chicken broth
• Vegetable Oil
• 1/2 medium yellow onion
• 2 cups boiling water
• Salt to taste

How to Make Arroz Verde Green Rice

1. Preheat your oven's broiler. Place 2 poblano peppers and 1 green bell pepper directly on the oven rack and broil for 8-10 minutes per side, turning frequently, until skins are blackened but flesh isn't burnt.
2. Immediately transfer the roasted peppers to a heatproof bowl, cover tightly with plastic wrap, and let steam for 15-20 minutes. This will loosen the skins.
3. While peppers steam, rinse 1 cup of long-grain white rice under cold water. In a medium saucepan, combine the rice with 2 cups of boiling water. Cover, remove from heat, and let stand for 20 minutes.
4. Roughly chop 1 cup of fresh cilantro and 1/2 cup of fresh parsley. Set aside some for garnish.
5. Once the peppers have steamed, peel off and discard the skins. Remove stems, seeds, and any remaining black spots. Roughly chop the peppers.
6. In a food processor, combine the roasted peppers, 2 cloves of garlic, chopped cilantro, and parsley.
7. Add 1 cup of chicken broth and process until completely smooth. Add remaining 1/2 cup of chicken broth and pulse to combine.
8. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1/2 medium yellow onion, finely chopped, and the cooked rice. Fry for 5 minutes, or until the rice is lightly golden and the onion translucent.
9. Pour the green pepper puree over the rice and onion. Stir to combine.
10. Reduce heat to low, cover, and simmer for 25-30 minutes, or until all liquid is absorbed and the rice is tender. Stir occasionally to prevent sticking.
11. Season with salt to taste. Garnish with reserved cilantro and parsley, and serve immediately with lime wedges.