Arroz Verde (Green Rice)

🛒 Ingredients

• White Rice 60 g · 210 kcal
• Poblano Peppers 75 g · 23 kcal
• Fresh Cilantro 13 g · 3 kcal
• Serrano Pepper 3 g · 1 kcal
• White Onion 19 g · 8 kcal
• Garlic Cloves 2 g · 2 kcal
• Vegetable Broth 175 g · 9 kcal
• Olive Oil 8 g · 68 kcal

👨‍🍳 Instructions

1. Roast the poblano peppers over an open flame or under a broiler until charred on all sides; place them in a plastic bag to steam for 10-15 minutes, then peel, deseed, and coarsely chop.
2. In a blender, combine the roasted poblano, cilantro, serrano pepper (if using), half of the onion, and garlic cloves with a splash of vegetable broth; blend until a smooth, vibrant green sauce forms.
3. Heat olive oil in a medium saucepan over medium heat, then add the remaining chopped onion and cook until softened and translucent, about 5 minutes.
4. Add the white rice to the saucepan and stir constantly for 2-3 minutes until lightly toasted.
5. Pour in the blended green sauce and the remaining vegetable broth; bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender.
6. Once cooked, remove from heat and let it rest, covered, for 5 minutes; then fluff with a fork and serve hot as a vibrant side dish.