ARROZ VERDE

Arroz Verde

(Mexican Green Rice)

Ingredients:

2 cups long-grain or extra-long grain white rice

2 medium poblano peppers

1 medium jalapeño pepper

1 medium bunch fresh cilantro

1/4 large white onion

4 cloves garlic

1 Tablespoon chicken bouillon powder

2 1/2 cups low-sodium chicken broth, divided

1/2 teaspoon kosher salt, plus more as needed

Fresh ground black pepper to taste

2 Tablespoons vegetable oil

Lime wedges, for serving

Directions:

Place 2 cups of rice in a large bowl and add enough cold water to cover by at least 1-inch. Move the rice around gently with your hand to help shake off the excess starch. Drain the rice and repeat adding water, moving the rice around, and draining at least five more times until the water runs mostly clear. Drain and let sit in the strainer until ready to use.

In the bowl of your food processor or blender:

Remove the ribs and seeds from poblano peppers and jalapeño peppers (or keep them in if you want a spicier rice). Dice.

Roughly chop the leaves and tender stems from a bunch of fresh cilantro until you have 1 cup.

Add white onion, garlic, chicken bouillon, 1 cup of the chicken broth, 1/2 teaspoon kosher salt, and a pinch of black pepper.

Blend or process in 30-second intervals, scraping down the sides of the jar as needed, until mostly smooth. Strain the cilantro mixture into a medium bowl, pressing against the solids with a flexible spatula, until you have 1 1/2 cups liquid.

Then:

Heat 2 tablespoons of vegetable oil in a medium pot or Dutch oven over medium heat until shimmering.

Add the rice and cook, stirring occasionally, until lightly toasted, about 5 minutes.

Add the cilantro liquid and stir to combine.

Bring to a simmer and cook, stirring occasionally, until most of the liquid is absorbed, 2 to 3 minutes.

Add the remaining 1 1/2 cups of chicken broth and stir to combine.

Increase the heat to high and bring to a boil.

Cover, reduce the heat to low, and cook until the rice is tender, about 20 minutes.

Uncover and lightly fluff the rice with a fork.

Remove the pot from the heat, cover again, and let sit for about 5 minutes.

Taste the rice and season as needed.

Notes:

Serve with lime wedges.

I don't keep bouillon powder in my cupboard, but I do like "Better Than Buillon" chicken bouillon paste. Same Difference, but less salty on my palate. Your mileage may differ.

For an extra boost of flavor, use your grill or broiler to put a layer of char on the peppers. Put the warm peppers in a ziploc bag and let them rest a bit. Once they're cool, rub them under cold running water to remove the blackened skins.

Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a microwave covered with a damp paper towel. Or just eat them straight from the fridge while standing over the kitchen sink, like an animal. What's wrong with you?