Arroz Verde Mexicano Recipe

Ingredients for Arroz Verde Mexicano

• Fresh Parsley Leaves
• Fresh Cilantro Leaves
• ½ medium white onion
• ½ cup water
• Green Chili Pepper
• 2 tablespoons lime juice
• Garlic Cloves
• 2 tablespoons olive oil
• 1 ½ cups Morelos rice (or long-grain white rice)
• Vegetable Broth
• Salt to taste

How to Make Arroz Verde Mexicano

1. Combine 1 cup packed fresh parsley, 1 cup packed fresh cilantro, ½ medium white onion (roughly chopped), ½ cup water, 1-2 serrano or jalapeño chilis (seeded and roughly chopped, adjust to your spice preference), 2 tablespoons lime juice, and 2 cloves garlic in a blender.
2. Blend until almost smooth, stopping to scrape down the sides as needed.
3. Heat 2 tablespoons olive oil in a large saucepan over medium heat.
4. Add 1 ½ cups Morelos rice (or long-grain white rice) and sauté for 5 minutes, or until lightly golden brown.
5. Heat 2 ½ cups chicken broth (or vegetable broth for a vegetarian option) in a separate saucepan.
6. Pour the hot broth and the blended cilantro-parsley mixture into the saucepan with the rice.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
8. Once cooked, remove from heat and let stand, covered, for 10-15 minutes to allow the rice to steam and firm up.
9. Season generously with salt to taste before serving.