Wednesday, April 20, 2011

Arroz Verde

I don't know about you, but I really don't like serving the same side dishes over and over, no matter how delicious they are.  I like to mix things up a bit.  One of my favorite ways of doing so is by serving Arroz Verde (green rice).  A savory rice dish with an explosion of flavors. 

Arroz Verde

Ingredients:

  • 2 tomatillos
  • 1 poblano chile
  • 1 sprig cilantro
  • 1 clove garlic
  • 1 teaspoon chicken bouillon
  • 1/2 medium onion
  • 2-1/2 cups chicken broth or water
  • 1 cup long grain rice
  • 1 tablespoon chopped cilantro



Directions:
Place the tomatillos, poblano chile, cilantro, garlic, chicken bouillon, onion and chicken broth in a blender cup.



Puree until smooth.  Set aside.



In a medium skillet or saucepan, heat 2 tablespoons of olive oil over medium-high heat.  Brown the rice in the oil until it turns a light golden brown.
 


Carefully pour the puree mixture into the skillet with the rice; season with salt.  Cover skillet and bring rice to a boil.  Reduce heat to low and let simmer until all of the liquid has been absorbed.  (Remember: You MUST resist the urge to stir.  You want a nice fluffy rice, not a creamy risotto.) 



Once rice has finished cooking, remove from heat and let set for 10 to 15 minutes before serving.  Toss with chopped cilantro.  Enjoy!!!




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38 comments:

  1. Yummmmm....I bet the hubs would love this!

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  2. What is the spice level??

    Visiting from SITS comment hour

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  3. I hardly ever make side dishes. I'm going to have to try this!

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  4. Ewwwwwww! LOVE LOVE this!!!!!!! I can't wait to make this!!

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  5. I heart ALL arroz recipes!!! Thank you!! Visiting with SITS comment love!!

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  6. This looks wonderful - and so do the pics along the side of your blog. Can't wait to check out some more dishes.

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  7. This looks so delicious I'm actually sending this blog to my husband - I want us to make this together!

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  8. mmmm....this look so good! I'm so glad I ate before I found this blog. Here from #commenthour-I would love it if you could stop by my blog Newlyweds on a Budget www.morganandkari.com

    Kari

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  9. Ooh, this looks right up my alley. I will need to try it!

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  10. Jessica @FoundtheMarblesApril 20, 2011 at 9:13 PM

    YUM. Can I come over for dinner?!?

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  11. stopping by for comment hour. looks delicious!

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  12. Looks really great!! Came over from the SITS comment hour

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  13. Oh man! I've never made rice like this before. I'll have to try it. Without the poblano! (Heh, we're spice whimps in this family!)

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  14. Love the color on that rice! I'm coming back to browse some more soon.

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  15. oooo I love Mexican food! going to bookmark this!

    stopping by from the #commenthour!
    http://grabenandgabi.blogspot.com

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  16. Mmmmmmm! This sounds yummy! I definitely will be making this in the near future. I love your blog by the way! :)

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  17. My goodness, this all looks fantastic! My dad would love this recipe. I'm bookmarking this website. Very lovely. Nice photos and the layout is simply gorgeous. #commenthour

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  18. mmmmmmm I think I'm going to have to get some Mexican today for lunch. I'm salivating over here!

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  19. WOW! Looks so yummy!! I love green rice!


    Stopping by from #commenthour! -Meg

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  20. Wow! I would never consider putting any part of my dinner in the blender! I also don't cook a lot lol. Thanks for sharing this.

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  21. I've heard of salsa verde but not arroz. Yummy either way. I'm bookmarking this recipe :)

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  22. I'm going to gave to give this another try. I've made it once before but it was just ok, yours looks really good!

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  23. oh that looks yummy, it's just like making arroz rojo.

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  24. That rice looks so fresh and tasty. I've never seen or heard of green rice before, but I like it!

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  25. No need to leave out the poblano. This rice isn't the least bit spicy. Just full of flavor. :)

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  26. I don't have a food processor, so my blender is my best friend in the kitchen and does the same job. :)

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  27. hacemos arroz verde también pero lleva muchos serranos, 2 manojos de cilantro, ajo, cebolla, y al fin, jugo de limon. y no pongo tomate ni algo de pollo. tengo ganas de intentar este estilo

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  28. Really, wow! I've never cooked with poblano chiles before, but I've heard
    they are hot. :)

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  29. Hey Leslie!

    I just saw this post and I have never seen arroz verde! This seems just pretty delicious! Anyway, I was thinking, why won't you make a recipe book? You have one fan here!

    Have a nice day!

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  30. Yum, I like your blog. Love trying new recipes.

    Visiting late #commenthour

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  31. Looks so easy! I must try this soon :) Now that I am done with business school I have a little more time for cooking :)

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  32. Omg...this is super yummy! i had never ever tasted arroz verde...until now! this is a keeper! thanks for sharing!

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  33. wow nunca e comido arroz verde pero si escuchado de ello! yummy! en mi casa no comemos mucha salsa verde aunque me encanta a mi my dad cant stand tomatillo but lately hes been eating it lol! i want to make this rice maybe ill make it tomorrow! 

    ps my friends always have that smushy rice an my boyfriends mom would always tell me "que tu arroz no quede muy aguada!" eventhough mine never does bcus my grandmother taught me to never really stir the rice let the water an the heat do its thing and it comes out fluffier! another thing i do that a friend of mine taught me she is persian they use a napkin after the rice is cooked to make the rice fluffy now they grab about 2 of them an place it on the sarten an close the lid the napkin absorbs the moisture an fluffs up the rice :)

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  34. Love your recipies and stories. I am a girl who loves lots of flavor and these have it. I came upon a simple recipe for Queso Fresco that is delish and wanted to share. 2 quarts of whole pasteurized mik, 1 tablespoon course kosher salt and 3-4 tablespoons of vinegar. In a large saucepan, heat milk and add salt. Bring mixture to a boil. Lower heat and add 3 tablespoons of vinegar, stirring constantly until curds start to separate from the whey. if curds are not separating add the other tablespoon of vinegar. Strain mixture through a colander lined with cheesecloth. when mixture is cool enough to handle squeeze out excess moisture from cheesecloth. Your done. Crumble on tacos or salad. The lady who lives nextdoor makes this a couple of times a week. She is from Mexico not sure where as she does speak English and I dont speak enough Spanish. She gave this to me to try and I love it, very creamy.

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  35. Could you use green bell pepper instead of poblano pepper? Would it turn out the same or would the flavor be good?

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  36. I really like this recipe. I have made it twice, and had a best friend try it. He did not care for it. But he does not like the White Stripes, so his is lame and bland. I ate the rest I made as I am single and believe in leftovers. I will be making it tonight for me madre's 70th. I am making traditional Mexican rice just in case. I will let you know how it turns out.

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  37. Opps that fourth sentence it a little confusing, so I meant to say: I ate the rest as I am single and believe in leftovers.

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  38. It was a hit. Everyone tae it up. Thanks.

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