This might just be the very rice to go with any Mexican food.
It’s an herby pilaf cooked in chicken stock with poblano chiles, onion, and garlic.
Can’t stop eating this rice!
Elise Bauer
Have you ever had green rice?
Then you mix in a puree of chiles and herbs, add stock, cover and cook.
The following recipe is loosely based on a somewhat more involved recipe for arroz verde by Diana Kennedy.
Elise Bauer
A classic Mexican side, the green comes from poblano chiles, parsley, and cilantro.
I’ve also seen versions with spinach and Anaheim green chiles or jalapenos.
It’s a perfect side for Mexican dishes, or alongside steak and beans.
Elise Bauer
Heat the oil in a thick-bottomed pot on high heat.
Add the rice and stir to coat all of the grains with oil.
Spread out in an even layer.
Elise Bauer
Let the rice lightly brown.
Stir to evenly mix the puree with the rice.
Let cook for a minute or two.
Elise Bauer
Add the rest of the chicken stock to the pot.
Bring to a boil, then reduce the heat to a low simmer and cover the pot.
After the cooking time indicated on your rice package, remove the pot from heat.
Elise Bauer
Uncover the pot and place a clean terry towel or dish towel over the pot, then re-cover.
The towel will help absorb excess liquid as the rice continues to cook in its own steam.
Let sit for 20 minutes.
Elise Bauer
Fluff the rice with a fork and serve.
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Elise Bauer
Recipe inspired by recipe for Arroz Verde in Diana Kennedy’sThe Essential Cuisines of Mexico.
Elise Bauer
Elise Bauer
Elise Bauer
