Arroz verde is normally made with poblano peppers. My family likes spicy food so I have elevated the heat in this green rice by using Hatch chiles. If you are sensitive to heat, use poblano peppers.
Arroz Verde with Hatch Chiles
Arroz verde is normally made with poblano peppers. My family likes spicy food so I have elevated the heat in this green rice by using Hatch chiles. If you are sensitive to heat, use poblano peppers.
Ingredients
- 2 Hatch green chiles
- 14 ounce can chicken broth
- 1/2 cup chopped cilantro
- 2 tablespoons olive oil
- 1 cup long grain rice
- 1/2 cup diced onion
- 2 large garlic cloves pressed
- 1 tablespoon chicken bouillon such as Knorr®
- 2 teaspoons salt
- 1/8 teaspoon ground cumin
Instructions
- Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
- Peel off charred skins; remove seeds. Place chiles, chicken broth and cilantro in the jar of a blender and blend until smooth. Set aside.
- Heat oil in a skillet over medium heat until it shimmers; add rice and onion. Cook and stir until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken bouillon, salt, and cumin. Add chile mixture and bring to a boil. Reduce heat to low; simmer until rice is tender, 25 to 30 minutes.
