Arroz Verde
Steps
- Rinse 1½ cups of long-grain white rice until the water runs clear; drain well.
- Place 2 poblano peppers and 1 jalapeño on a lightly oiled baking sheet. Broil on high for 10 minutes, turning halfway. Cover with foil for 10 minutes; remove skins, stems and seeds.
- Blend the peppers with ½ yellow onion, ½ cup of cilantro, ½ cup of parsley, 2 garlic cloves, and ¾ cup of chicken broth.
- Heat 4 tablespoons of olive oil in a pot over medium heat. Fry the rice for 8-10 minutes, stirring, until lightly golden.
- Stir in the blended sauce for 1 minute. Add 1½ cups of chicken broth for simmering and ¾ teaspoon of kosher salt. Bring to a boil, cover and simmer on low for 15 minutes, until absorbed.
- Fluff with 2 tablespoons of lime juice. Rest uncovered for 10 minutes.