Arroz Verde

Instructions

1. Begin by placing the rice in a sieve or colander and rinse thoroughly until the water runs clear. Then soak the rice in a bowl of warm water for 15 minutes. Drain the rice and let it dry for 15 more minutes.
2. Add the onion, garlic, cilantro, and chopped poblano to a blender or food processor and puree. Strain the blended chili cilantro mixture by pushing it through a sieve. Add 1 TBSP of the solids left in the sieve back into liquid mixture. Discard the remainder.
3. Heat 1 cup of oil in a deep pot. Add the dried rice all at once. Make sure that the rice is completely submerged in the oil. Do not stir at this point or the rice will break and become saturated with the oil. After about 5 minutes begin to gently stir the rice. When the rice is a light golden color, remove from the oil and drain on a plate covered with paper towels.
4. Add the chili cilantro mixture to a heavy pot with a lid. Place it over low to medium heat and cook until warm. Fold in the fried rice. Slowly add 2 cups of chicken stock, stir once, bring to a boil, then cover and reduce heat to low. Cook for about 10 minutes until rice is tender and hot. Can serve with a dollop of Mexican crema or sour cream.

• Servings : 6-8
• Recipe Type : All Recipes, Rice, Grains, Noodles, vegetarian