Arroz Verde

Name: Arroz Verde
Ingredients: 2 cups arugula or chopped romaine lettuce; 2 medium poblano chiles, seeded and cut into chunks, or 1 medium green bell pepper, seeded and cut into chunks, plus 1/2 jalapeno chile, cut into slices; 1 cup fresh flat parsley leaves; 1/4 cup cilantro leaves; 1/2 small onion, cut into chunks; 2 cloves garlic; 3 Tbs. vegetable oil or olive oil; 1 1/2 cups long-grain rice

8 ingredients

9 steps

Ingredients

2 cups arugula or chopped romaine lettuce
2 medium poblano chiles, seeded and cut into chunks, or 1 medium green bell pepper, seeded and cut into chunks, plus 1/2 jalapeno chile, cut into slices
1 cup fresh flat parsley leaves
1/4 cup cilantro leaves
1/2 small onion, cut into chunks
2 cloves garlic
3 Tbs. vegetable oil or olive oil
1 1/2 cups long-grain rice

Directions

1

Blend arugula, poblano chiles, parsley, cilantro, onion, garlic, and 3/4 cup water in blender or food processor 30 seconds, or until smooth.
2

Set aside.
3

Heat oil in large saucepan over medium-high heat.
4

Add rice, and saute 3 to 4 minutes, or until rice is opaque and beginning to brown.
5

Stir arugula-poblano mixture into rice, and cook 1 minute, or until most of liquid has evaporated.
6

Stir in 3 cups water, and season with salt, if desired.
7

Reduce heat to medium-low, and simmer, uncovered, 15 minutes, or until rice is soft and most of liquid is absorbed.
8

Remove from heat, cover, and let steam 5 minutes.
9

Fluff with fork, and serve.