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| Arroz Verde (Green Rice with Cilantro) |
"The green coloration of the rice comes from poblano chiles and cilantro. Arroz verde is a popular Mexican side dish that is going properly with fish tacos, grilled fowl, or fahitas."
Ingredients :
- 2 poblano peppers, halved and seeded
- 2 tablespoons vegetable oil, divided
- 1/2 onion, chopped
- 1 clove garlic, minced
- 2 cups water
- 15 sprigs cilantro, chopped
- half lime, juiced
- 1 cup uncooked white rice
- 1 tablespoon bird bouillon granules
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H17M |
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- Set oven rack approximately 6 inches from the warmth supply and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers reduce-aspect down on the organized baking sheet.
- Cook underneath the preheated broiler till the skin of the peppers has blackened and blistered, 5 to eight mins. Place blackened peppers right into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Heat 1 tablespoon oil in a medium saucepan over medium warmth; prepare dinner onion and garlic till soft and translucent, about 5 mins.
- Combine poblano peppers, onion, garlic, water, cilantro, and lime juice in a blender; combination until easy.
- Heat closing 1 tablespoon oil in a medium saucepan. Cook and stir rice, stirring regularly, until transparent, 2 to 3 minutes. Add poblano mixture and convey to a boil. Stir in bird bouillon. Reduce heat to low, cover, and cook till rice has absorbed all liquid and is tender, about 20 minutes.
- Remove rice from warmness and fluff with a fork. Cover and allow stand for five minutes before serving.
Notes :
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