Arroz Verde

Name: Arroz Verde
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 serrano chile; 2 tablespoons grapeseed oil; 1 tablespoon apple cider vinegar; 1½ teaspoons sea salt; ¾ cup + 2 tablespoons (210 ml) chicken broth; ½ medium white onion (3½ ounces/100 g), quartered; 1 ear corn, husk on; 1 cup (40 g) chopped fresh cilantro; 4 cloves garlic, peeled; 2 fresh poblano chiles, stems and seeds removed, cut in half; 1 ear corn, husk on; 1 cup (185 g) jasmine rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

This green rice gets its stunning color from fresh green chiles and cilantro. It is perhaps the tastiest way to eat more green foods, and more likely than not will have people asking you for the recipe.

Ingredients

1 cup (185 g) jasmine rice
2 fresh poblano chiles, stems and seeds removed, cut in half

Americas
Mexico
Side dish
Central America
Gluten-free

Method

Place the rice in a mixing bowl and cover with cool water. Swirl the rice in the water and mix around with your hands. Pour off the water and repeat three times or until the water is clear. Drain the rice.

Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 425°F (220°C) for at least 15 minutes. If using charcoal, the coals should