Mexican cuisine · Dough, Pasta & Rice

Arroz Verde

Long-grain rice cooked to a deep green in a pureed broth of poblano chili, cilantro and parsley.

Ingredients · for 4 servings

• 300 g long-grain rice
• 2 poblano chilis (or 2 green bell peppers)
• 1 bunch cilantro
• 1/2 bunch flat-leaf parsley
• 1 onion
• 2 garlic cloves
• 600 ml vegetable broth
• 3 tbsp oil
• 1 lime
• Salt, pepper

Instructions

1. Rinse the rice in a sieve under cold water until it runs clear, and let it drain well — this keeps it from sticking later.
2. Roast the poblano chilis under the broiler at 250 °C for 12 min until the skin blisters all over, let steam covered for 10 min, then peel and seed.
3. Blend the chilis with cilantro, parsley, half the onion, the garlic and 300 ml of the broth into a smooth, deep-green liquid.
4. Finely dice the remaining onion, sauté in the oil for 3 min until translucent, add the rice and toast, stirring, for 4 min until the grains look milky-white and slightly glassy.
5. Pour in the green puree and the remaining broth, season with salt and pepper, bring to a boil once, then cover and cook over the lowest heat for 18 min without lifting the lid.
6. Remove from the heat, let rest for 5 min, fluff gently with a fork and serve as a side with lime wedges.