Arroz Verde Mexicano (Mexican Green Rice)

 

Don’t let the color fool you. This is a delicious and different rice that has a little bit of a kick to it and is a recipe more popular in Mexico. The closest I have come across to this in the United States is cilantro rice. The Mexicans will drizzle Mexican crema over the rice when served. You can also add a dollop of sour cream or plain yogurt (popular in Indian cuisine with their spicy rices). Try this as an accompaniment to your next Mexican meal. I made some minor adaptations to the recipe without changing its authenticity.

MISE EN PLACE

INGREDIENTS:

  • 1 Cup of long grain rice
  • 2 Tbsp of butter
  • 1 Quarter of a small to medium onion, roughly chopped
  • 3 Garlic cloves
  • 1 Poblano Chile, roughly chopped
  • 1 Cup of frozen white corn
  • 2 Cups chicken broth
  • 2 Tsp salt
  • 1 Tsp pepper

INSTRUCTIONS:

  • Place the onion, garlic, poblano pepper, salt and pepper in a blender and purify. Set aside.
  • Place the chicken stock in a pot and place over medium heat on stove. Do not let it come to a full boil as you don’t want any of the liquid to evaporate.
  • In a medium pot that has a lid, melt the butter and add the rice. (I was surprised that they used butter and not vegetable oil or lard.)
  • Stir constantly until most of the rice is opaque, but not browned.
  • Add the pureed vegetables to the rice and stir fry for about a minute.
  • Add the stock. It should automatically come to a rapid boil. If not, bring it to a rapid boil.
  • Add the corn, stir, cover and simmer for 20 to 25 minutes.
  • Turn off heat and let rest for 5 minutes before uncovering.
  • Uncover and fluff and stir with a fork.