QUICK and EASY Arroz Verde | Arroz Poblano (Mexican Green Rice)

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon

Homemade stock enhances flavor while being cost-effective.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein and fiber, while white rice is a budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is less expensive.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Serrano adds heat; bell pepper is milder and more economical.

Prep the veggies: chop 1/4 onion, 1 garlic clove, and 1 jalapeño (remove seeds and vein).

Chop 2 poblano peppers (remove seeds and inside).

Place chopped onion, garlic, jalapeño, poblano peppers, and 1 cup of water in a blender; blend until smooth.

Add a small handful of cilantro to the blender and blend again; set aside.

Heat oil in a pan over medium-low heat.

Add long-grain rice to the pan and lightly fry until it has a nice brown toasty color, stirring frequently to prevent burning.

Measure the green mixture from the blender and add water until you have a total of 2 cups of liquid; add this to the rice and stir well.

Season the rice with chicken bouillon (or salt) and stir again.

Bring the mixture to a boil over medium-high heat.

Once boiling, add corn to the rice (note: the creator mentions they were not recording when adding the corn).

Cover the pan, reduce heat to low, and let it cook for 40 minutes or until rice is done.

After 40 minutes, turn off the heat but keep the rice covered for at least 10 minutes.

Uncover the rice and fluff with a fork before serving.

Cooking Techniques

Equipment Needed

Spice Level: