Arroz verde
Ingredients
- 1 cup rice
- ¼ cup olive oil
- ½ cup chopped onion
- ½ cup chopped poblano pepper
- 1 jalapeño, roughly chopped
- 2 cloves garlic, peeled
- ½ cup coriander leaves
- ¼ cup parsley leaves
- 1 teaspoon kosher salt
- 1 ¼ cups stock
Steps
- Rinse the rice a few times, until the water that drains from it runs almost completely clear. Set aside.
- Put the onion, poblano, jalapeño, garlic, cilantro, parsley and salt in a food processor with a splash of the stock or water. Purée until smooth.
- Heat oil over medium-high heat, add the rice and stir well, cook until starting to toast. Add the blender mixture and remaining stock.
- When the liquid comes to a rolling boil, give it a good stir, scraping at the bottom of the pot.
- Put a lid on the pot and turn the heat down to low. Cook until rice is done. Let sit for a few minutes then gently mix with a spatula.