Green Rice (Arroz Verde

• Gluten free

• Produce

  • 1/2 cup Cilantro, fresh
  • 2 cloves Garlic
  • 1 Jalapeno peppers
  • 2 Poblano peppers, large

• Canned Goods

  • 2 cups Water or chicken broth

• Pasta & Grains

  • 2 cups Us grown long-grain white rice

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1/3 cup Vegetable oil

Found on culinaryhill.com

Description

Ingredients

• 2 large poblano peppers, roasted and chopped (the roasting is optional, see notes)
• ½ cup chopped fresh cilantro, plus a few leaves for garnish
• 2 cloves garlic
• 2 cups water or chicken broth
• 1/3 cup vegetable oil
• 2 cups US grown long-grain white rice, rinsed (the rinsing is optional, see notes)
• 1 to 2 jalapeno peppers, stemmed, seeded, and minced (optional, wearing gloves is recommended)
• Salt and freshly ground black pepper

Directions

• Adjust an oven rack to the middle position and preheat oven to 350°F. In a food processor or blender, blend the poblanos, cilantro, garlic, and water. Heat the oil in a Dutch oven or a 3-quart saucepan until shimmering (see notes). Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes. Add jalapenos (if using) and stir until fragrant, about 15 seconds. Stir in poblano puree and 1 teaspoon salt. Bring to a boil. Cover and bake (or transfer to a baking dish and cover) until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time. Fluff rice with a fork. Season to taste with salt and pepper and garnish with reserved cilantro leaves if desired.