This arroz verde (or green rice) is made with brown rice, has just a subtle kick thanks to the poblanos, and a touch of sweetness from the corn. It can easily serve as a side dish to enchiladas, tacos, burritos, etc. Or just eat it on its own. You can easily add peas for protein and carrots for more nutrients to make it a complete meal.
Arroz Verde with Fire-Roasted Poblanos (Mexican Green Rice)
Cuisine: MexicanDifficulty: Easy
Servings
8
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 cups brown rice
4 cups veggie broth
2 poblano chiles
4 tbsp avocado oil
5 tbsp chopped cilantro
1/2 onion, finely chopped
3 cloves garlic
1 cup corn
Directions
- Soak rice in boiled water for 15 minutes. Drain and rinse the rice until the water is clear.
- Char the poblano chiles directly on an open flame (or bbq grill). If you don’t have one, then broil them until they are charred on all sides. Place them in a paper bag to let them sweat for 15 minutes. Use a small knife to scrape the charred parts off the skin, then core and seed the chiles.
- Add the chiles, garlic, and 1 cup of the veggie broth to a blender and blend together.
- Heat the oil in a pressure cooker (on sauté mode). Add chopped onion and cook for a minute.
- Add corn and cook for another minute.
- Add rice and stir for a few minutes until you see some color in the rice.
- Add chiles mixture and the rest of the broth.
- Cover and pressure cook on high for 22 minutes. Let slow release for another 22 minutes before opening.
Notes
- While you’ll use a blender to make the green broth, everything else comes together in one pot — easy cleanup and full flavor!
