Simple but tasty menu Arroz Verde (Green Rice with Cilantro) :: So Tasty

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Arroz Verde (Green Rice with Cilantro)

"The green shade of the rice comes from poblano chiles and cilantro. Arroz verde is a famous Mexican facet dish that is going properly with fish tacos, grilled chicken, or fahitas."

Ingredients :

2 poblano peppers, halved and seeded
2 tablespoons vegetable oil, divided
half onion, chopped
1 clove garlic, minced
2 cups water
15 sprigs cilantro, chopped
1/2 lime, juiced
1 cup raw white rice
1 tablespoon chook bouillon granules

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H17M

Set oven rack approximately 6 inches from the heat supply and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down at the prepared baking sheet.
Cook beneath the preheated broiler till the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers right into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Heat 1 tablespoon oil in a medium saucepan over medium warmth; cook dinner onion and garlic until smooth and translucent, about five mins.
Combine poblano peppers, onion, garlic, water, cilantro, and lime juice in a blender; mixture until easy.
Heat ultimate 1 tablespoon oil in a medium saucepan. Cook and stir rice, stirring regularly, till obvious, 2 to a few minutes. Add poblano mixture and bring to a boil. Stir in bird bouillon. Reduce warmness to low, cover, and prepare dinner till rice has absorbed all liquid and is tender, approximately 20 minutes.
Remove rice from warmness and fluff with a fork. Cover and let stand for 5 mins before serving.

Notes :

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