Name: Green Rice (Arroz Verde)
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: 3 sprigs fresh epazote or cilantro, chopped; 1 medium-size onion, diced (about 1 cup); Salt to taste; 3½ cups Caldo de Pollo Casero; 6 fresh chiles, either poblano or Anaheim, roasted; 1 garlic clove, peeled; ¼ cup vegetable oil; 1½ cups rice

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This was one of the dishes I became familiar with in the boardinghouses where I lived in Guadalajara.

Ingredients

6 fresh chiles, either poblano or Anaheim, roasted
1 medium-size onion

Method

Place the roasted chiles in a plastic or brown paper bag and let rest 10 minutes. Peel, seed, and chop 5 of the chiles, reserving 1 for garnish.

Place the chopped chiles in a blender or food processor fitted with the steel blade. Puree with the onion, garlic, and ½ cup of the chicken stock. Set aside.

Heat the oil in a medium-size saucepan over medium-high heat until it begins t