ARROZ VERDE Maxican green rice with hot chips potato

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.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped green onions and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and chopped poblano and jalapeño; cook for another 2-3 minutes.

Add long-grain rice and toast for 2-3 minutes, stirring frequently.

Blend cilantro, chicken broth, fresh lime juice, and jalapeño until smooth.

Pour the cilantro mixture over the rice; stir to combine.

Add salt and black pepper to taste; bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.

Remove from heat and let sit covered for 5 minutes.

Fluff rice with a fork before serving.

Cooking Techniques

Equipment Needed

Spice Level: