Mexican Green Rice

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Mexican Green Rice

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Ingredients

1 cup rice
2 poblano peppers
10-15 sprig cilantro
1 handful spinach optional
1/2 Onion
1 garlic clove
2 cups stock
1/2 teaspoon Salt
Olive Oil
  • Medium

Ingredients

Directions

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It’s not just any rice, this rice is made with poblano pepper and is very common at Christmas dinner.

How to Make Mexican Green Rice:

  1. Roast the poblano peppers in the oven for 20-25 minutes. You can flip them over halfway through if you want. 
  2. De-stem and de-seed the poblanos.
  3. Add them to a blender along with 10-15 sprigs of cilantro, a handful of spinach, 1/2 onion, and 1 garlic clove. Combine well.
  4. Add a dollop of oil to a saucepan over a medium heat.
  5. Add 1 cup of rice and cook until opaque and starting to turn golden brown, stirring regularly.
  6. This should only take a couple minutes so keep an eye on it to prevent burning.
  7. Add the blended puree to the rice and cook for a couple minutes, stirring regularly.
  8. Add 2 cups of stock and 1/2 teaspoon of salt.  Stir well, bring to a boil, then reduce heat to a simmer and let cook until all of the liquid is absorbed, approximately 15-20 minutes.
  9. Remove from the heat.
  10.  Stir and cover the rice, letting it sit in its own steam for a few minutes.
  11. Take a final taste for salt level, adding more if necessary.
  12. Serve immediately and store leftovers in an airtight container in the fridge.
Notes:
  • If you are using a high sodium storebought stock then adjust the salt level accordingly.
  • You might need to add a couple tablespoons of stock to the blender to get the ingredients to combine.

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