Arroz Verde
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Arroz Verde calories by ingredient
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, chopped
1 cup cilantro, include stems and leaves
1/2 cup baby spinach
1 teaspoon kosher salt
1 Tablespoons canola oil
1 cup long-grain brown rice
2 cups vegetable broth
Directions
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.