Arroz Verde
Source of Recipe
Mercyteapot
List of Ingredients
2 poblano peppers, stems, seeds, and membranes removed, coarsely chopped
1 serrano pepper, stems, seeds, and membranes removed, coarsely chopped
2 scallions, coarsely chopped
1 cup coarsely chopped Italian parsley leaves (about 1/2 bunch)
1/2 cup coarsely chopped cilantro
1 teaspoon kosher salt
2 tablespoons vegetable or canola oil
2 tablespoons unsalted butter
1 1/2 cups long-grain white rice (not converted or instant)
2 cups chicken broth
1 lime, halved Recipe
Place peppers, scallions, parsley, cilantro, and salt in a blender. Add 1/4 cup water, and process until smooth.
Heat oil and butter over medium-high heat in a 4-quart saucepan with a tight-fitting lid. When the butter starts to foam, add rice, stirring well to coat each grain. Cook, stirring occasionally, until rice is fragrant and slightly golden, about 3 minutes.
Add blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in chicken broth.
Return mixture to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender, about 14 minutes.
Remove from heat and let rice sit, covered, for 5 minutes. Uncover and squeeze lime juice over rice. Stir well.
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