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Green Rice (Arroz Verde)




Source of Recipe


ivillage






Recipe Introduction


Rice may be a staple in Mexican cuisine, but that doesn't mean it has to be an afterthought. In this dressed-up version of the classic side dish, pureed spinach, cilantro and poblano chilis add a wonderful green hue—and a bit of heat—to long-grain white rice, making it anything but ordinary.





List of Ingredients



• 3 tablespoons canola oil
  
• 2 cups firmly packed fresh cilantro leaves
  
• 1 teaspoon chopped garlic
  
• 1 1/2 cups diced yellow onion
  
• 2 cups firmly packed spinach leaves
  
• 3 poblano chiles
  
• 4 cups warm water
  
• 2 cups long-gran white rice
  
• Kosher salt and freshly ground black pepper
  






Instructions



1. Roast and peel the poblano chiles.
   
   
2. Heat a medium-size pot over medium-high heat, add the oil, onion, and garlic and saute until the onion is translucent. Add the rice and cook for 2 minutes more. Add the water and bring to a rapid boil over high heat. Lower the heat, cover, and cook for 20 minutes, or until all the water is absorbed and the rice is cooked. Remove the pan from the heat and let the rice cool.
   
   
3. Meanwhile, in a large pot, cover the spinach and cilantro with water. Bring just to a boil and then drain and shock the spinach and cilantro under cold water. Working with a handful at a time, squeeze out the excess water.
   
   
4. In the jar of an electric blender, combine the spinach, cilantro, and poblanos and puree until smooth. In a bowl, blend the rice with the spinach puree and season to taste with salt and pepper. In a saucepan, heat the rice over medium heat, stirring frequently, and serve.
   
   






Final Comments


Yield: 6 servings