Arroz Verde

Name: Arroz Verde
Ingredients: 1 cup rice; 2 tablespoons vegetable oil; 3 small poblano chiles, roasted, seeded and peeled; 2 -3 sprigs fresh parsley; 2 -3 sprigs epazote; 12 medium onion, chopped; 2 large garlic cloves, peeled and chopped; 2 12 cups vegetable broth; 12 cup peas (optional); salt; 1 avocado, peeled, pitted, and sliced, for garnish

11 ingredients

6 steps

Ingredients

1 cup rice
2 tablespoons vegetable oil
3 small poblano chiles, roasted, seeded and peeled
2 -3 sprigs fresh parsley
2 -3 sprigs epazote
12 medium onion, chopped
2 large garlic cloves, peeled and chopped
2 12 cups vegetable broth
12 cup peas (optional)
salt
1 avocado, peeled, pitted, and sliced, for garnish

Directions

1

Soak the rice in hot water to cover for fifteen minutes, then rinse in a strainer under running water until the water runs clear; Drain and let dry.
2

Heat the oil and saute the rice, stirring to prevent sticking or burning, until golden.
3

Puree the chilies, onion, garlic and herbs in a blender with 1/2 cup of the broth.
4

Add the puree, and when it has been absorbed add the remaining two cups of broth.
5

Cover and simmer until all the liquid has been absorbed; remove from heat, and add the peas if using them.
6

Stir to fluff, taste for salt, garnish with avocado slices, and serve immediately.