Arroz Verde
- Number of Servings: 5
Ingredients
2 fresh poblano peppers, chopped (stems, seeds, and veins removed)1 jalapeno pepper, chopped (stem, seeds, veins removed)2 scallions, chopped1 cup cilantro, include stems and leaves1/2 cup baby spinach1 teaspoon kosher salt1 Tablespoons canola oil1 cup long-grain brown rice2 cups vegetable broth
In a food processor, combine peppers, scallions, cilantro, spinach, and salt with 1/4 cup water. Process until pureed with no large pieces remaining. Set aside.
In a pot (with a lid), heat oil over medium-high heat. Saute the rice for about 3 minutes.
Add the poblano puree and simmer for about 1 minute.
Then add the vegetable broth and bring to a simmer. Turn heat to low and cover with a lid.
Cook until rice is done and liquid is largely absorbed. My rice package directions indicated to cook for 50 minutes, but with the poblano puree added, I cooked mine for about 1 hour and 15 minutes. Turn off the heat and let sit, covered, for about 10 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user JDELVO.
In a pot (with a lid), heat oil over medium-high heat. Saute the rice for about 3 minutes.
Add the poblano puree and simmer for about 1 minute.
Then add the vegetable broth and bring to a simmer. Turn heat to low and cover with a lid.
Cook until rice is done and liquid is largely absorbed. My rice package directions indicated to cook for 50 minutes, but with the poblano puree added, I cooked mine for about 1 hour and 15 minutes. Turn off the heat and let sit, covered, for about 10 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user JDELVO.
Nutritional Info Amount Per Serving
- Calories: 173.1
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 386.7 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 2.9 g
- Protein: 3.6 g
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