Arroz Verde
July 12, 2021 | By Jeremy Scheck | 5 Comments
This recipe for Mexican green rice is definitely a step up from your plain white rice. You can easily make it vegan by just using veggie stock and bouillon instead of chicken.
Arroz Verde
Ingredients
- 1 poblano chile, de-seeded and cut into large chunks
- 1 large handful of cilantro (or parsley if you don't like cilantro)
- 1 small white onion
- 4 cloves garlic
- 2 cups chicken stock (or veggie if vegetarian)
- 2-3 tablespoons neutral oil (such as avocado, grapeseed, or canola)
- 1 cup medium grain white rice, well washed
- 1/2 cup corn (frozen or fresh-cooked)
- small pinch of salt
- 1-2 teaspoons chicken bouillon powder (or veggie)
- 1 jalapeño (optional - cut a slit through it to let more flavor escape)
Instructions
In a food processor or blender, purée the poblano chile, cilantro, a quarter of your onion, and 2 cloves of the garlic, using about a half cup of the chicken stock to help it blend. When it's smooth, set aside.
Heat up the oil in a large, flat skillet over a medium-low flame. Add the washed rice and stir. Dice up the rest of the onion and 2 cloves of garlic and to the rice. Add a pinch of salt and the corn.. Let it all cook for a couple minutes until the rice grains and the onion look translucent, but don't raise the heat enough to brown anything.
Pour in the puréed chile mixture, and raise the heat to medium-high to allow it to sizzle and cook down. Then, add the rest of the chicken stock and chicken bouillon powder.
Bring to a boil and then reduce to a simmer. If using, add the jalapeño to the center. Cover with a lit and cook on low heat for 15 minutes. Fluff it up with a fork, then turn off the heat, cover again and just let it sit for additional 15 minutes (this allows it to steam).
Enjoy!
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.
I’ve wanted to make this since I first saw it on Tik tok! I made a double batch of it tonight and plan to use it all week (I plan to use it to make the black bean crunch wraps tomorrow.) It’s the best rice recipe I’ve ever made. It’s very fresh and full of flavor. 10/10
Also saw this recipe on TikTok! Absolutely amazing. Great flavor, easy to make (even for someone like me who doesn’t really cook). 10/10
I love Jermey and I started following him on TikTok before he went viral. Every recipe of his I have tried never disappoints. He really knows what he is talking about and I am 52 years old been cooking from scratch my entire life. I tried this recipe but I used 2 tsp of pickled jalapenos because I did not have that pepper in the recipe and this was AMAZING!!!! I made the crunch wraps and my husband is HOOKED! I love this recipe! So delicious!
PLEASE know that my website is under construction. I am getting the legal part taken care of first.
This rice is super flavorful and delicious. I paired it with black beans and seasoned tofu.
I have made this recipe 3 times in the last 10 days. It’s great. Happy accident the first time …I pureed the jalapeño along with the poblano, but it was awesome!
I really enjoy your recipes. 🙂