+

Spicy Green Rice (Arroz Verde)

Ingredients (12)

  • 2 poblano peppers, stems, seeds, and membranes removed and coarsely chopped
  • 1 serrano pepper, stem, seeds, and membranes removed and coarsely chopped
  • 2 medium scallions, coarsely chopped (white and light green parts only)
  • 1 cup coarsely chopped fresh Italian parsley leaves (about 1/2 bunch)
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 teaspoon kosher salt
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 1/2 cups long-grain white rice (not converted or instant)
  • 2 cups low-sodium chicken broth
  • 1 medium lime, halved
Try Amazon Fresh
Nutritional Information
  • Calories209
  • Fat7.07g
  • Saturated fat2.23g
  • Trans fat0.14g
  • Carbs32.59g
  • Fiber0.82g
  • Sugar1.0g
  • Protein4.26g
  • Cholesterol7.63mg
  • Sodium263.92mg
  • Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Spicy Green Rice (Arroz Verde)

This recipe is inspired by Diana Kennedy’s arroz verde from her book The Essential Cuisines of Mexico. It goes well with just about everything—especially grilled meats and, of course, our Margarita recipe.

This recipe was featured as part of our Build Your Own Burrito Bar menu.

Instructions

  1. 1Place the peppers, scallions, parsley, cilantro, and salt in a blender. Add the water and process until smooth; set aside.
  2. 2Heat the oil and butter over medium-high heat in a large saucepan with a tightfitting lid. When the butter starts to foam, add the rice, stirring well to coat each grain. Cook, stirring occasionally, until the rice is fragrant and slightly golden, about 3 minutes.
  3. 3Add the blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in the chicken broth. Return the mixture to a simmer, then reduce the heat to low. Cover and cook until the liquid has been completely absorbed and the rice is tender, about 14 minutes.
  4. 4Remove from heat and let the rice sit, covered, for 5 minutes. Uncover and squeeze the lime halves over the rice. Stir well and serve.
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...