Green Rice (Arroz Verde)

Chef

Cookbook

Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas

Published by Vegan Heritage Press, LLC

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Arroz verde is a refreshing, herbaceous alternative to Mexican red rice. It’s ideal on a hot day as a great side for lighter dishes. If you want to kick up the heat level, add a couple fresh serrano chiles. Serve with sliced avocado and lime wedges and a bowl of seasoned black beans for the perfect lunch.

Makes4 cups

CostInexpensive

Easy

Total TimeUnder 30 minutes

Make Ahead RecipeYes

Dietary RestrictionsVegan

Dietary ConsiderationVegan

Ingredients

2 poblano chiles, roasted
1 small white onion, coarsely chopped
4 bunches cilantro, stems included (3 cups, roughly chopped)
1/2 cup coarsely chopped fresh epazote, optional
3 cloves garlic
3 cups vegetable broth, divided
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups medium-grain brown rice

Instructions

In a blender or food processor, purée the poblanos, onion, cilantro, epazote (if using), garlic, 1 1/2 cups of the broth, and salt. Add the remaining 1 1/2 cups broth and blend well. Set the sauce aside.
In a medium saucepan, heat the oil over medium heat. Add the rice and toast it for 5 to 7 minutes, slowly stirring. Add the sauce and bring the mixture to a boil. Cover the pan, reduce the heat to low, and cook for 20 minutes.