This recipe is inspired by Diana Kennedy’s arroz verde from her book The Essential Cuisines of Mexico. It goes well with just about everything—especially grilled meats and, of course, our Margarita recipe.
This recipe was featured as part of our Build Your Own Burrito Bar menu.
- Yields: 8 servings (12 for Burrito Bar)
- Difficulty: Easy
- Total: 45 mins
- 2 poblano peppers, stems, seeds, and membranes removed and coarsely chopped
- 1 serrano pepper, stem, seeds, and membranes removed and coarsely chopped
- 2 medium scallions, coarsely chopped (white and light green parts only)
- 1 cup coarsely chopped fresh Italian parsley leaves (about 1/2 bunch)
- 1/2 cup coarsely chopped fresh cilantro
- 1 teaspoon kosher salt
- 1/4 cup water
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter (1/4 stick)
- 1 1/2 cups long-grain white rice (not converted or instant)
- 2 cups low-sodium chicken broth
- 1 medium lime, halved
- Place the peppers, scallions, parsley, cilantro, and salt in a blender. Add the water and process until smooth; set aside.
- Heat the oil and butter over medium-high heat in a large saucepan with a tightfitting lid. When the butter starts to foam, add the rice, stirring well to coat each grain. Cook, stirring occasionally, until the rice is fragrant and slightly golden, about 3 minutes.
- Add the blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in the chicken broth. Return the mixture to a simmer, then reduce the heat to low. Cover and cook until the liquid has been completely absorbed and the rice is tender, about 14 minutes.
- Remove from heat and let the rice sit, covered, for 5 minutes. Uncover and squeeze the lime halves over the rice. Stir well and serve.