Photograph of the finished Arroz verde

Mexico · Cơm xanh ớt poblano Arroz verde

Arroz verde

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 14.1 oz
  • Photograph of Poblano peppers Poblano peppers 4
  • Photograph of Coriander Coriander 1.4 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Vegetable broth Vegetable broth 3 ⅓ cups
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Chilli Chilli 4

Method

  1. 1 Rinse the rice until the water runs clear, then soak it for 15 minutes and drain completely.
  2. 2 Roast poblano peppers until charred for 8 minutes, peel, and blend with coriander, garlic, and vegetable broth.
  3. 3 Roast the rice in oil for 5 minutes until the grains become opaque and fragrant with the aroma of roasted rice; this step helps keep the rice grains separate.
  4. 4 Pour in the green chili water in a ratio of 1 part rice to 1.5 parts water, bring to a boil, then reduce to the lowest heat and cover tightly.
  5. 5 Cook for 18 minutes, then turn off the heat and leave the lid on for 10 minutes. Opening it halfway through will allow steam to escape and the top to remain raw.

With an appliance

  • Air fryer 38 min

    Replace step 2: Bake poblano peppers in an air fryer at 210 degrees for 7 minutes, flipping at the 4th minute to sear evenly, then cover and peel; keep steps 3 to 5 for roasting and cooking rice on the stovetop.

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