Arroz Verde Poblano Super Easy Recipe

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: green bell peppers

Bell peppers are more accessible and lower in cost.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Using water is cost-effective and can still provide moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing good cooking properties.

white rice

🥗Healthier: brown rice

💰Cheaper: jasmine rice

Jasmine rice is often cheaper and offers a fragrant alternative.

Roast one poblano pepper on all sides until ready.

Place the roasted poblano in a plastic bag to make peeling easier.

Cut the other two poblanos into smaller pieces and add them to the blender.

Add 1/4 small white onion, 2 garlic cloves, a small bunch of cilantro, 1/8 teaspoon black pepper, salt to taste, and 1 cup of water to the blender.

Blend the ingredients until smooth.

Peel the roasted poblano using hands or a spoon, then dice it.

Dice a small piece of onion for frying the rice.

Set the pan to low medium heat and add 1.5 tablespoons of butter.

Once the butter is melted, add the diced onion and 1 minced garlic clove, frying for about 30 seconds.

Add 1 cup of jasmine rice to the pan and fry until golden, about 3 minutes.

Add the roasted poblano and 6 ounces of corn to the pan, mixing well.

Add the blended salsa and 1/2 teaspoon of chicken bouillon, mixing again.

Cover the pan, reduce the heat to the lowest setting, and cook for about 15 minutes.

After 15 minutes, turn off the heat and add some butter, mixing it in well.

Cover the pan and let it rest for 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary