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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Side Dishes Rice Mexican Low Fat Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Pasta Rice And Grains Long Grain Rice Taste Mood Savory 4 Hours Or Less

Arroz Verde Green Rice

This is a very good rice to serve with enchiladas, or any mexican meal. served with lime wedges, this goes really well with fish.

Steps

Dry roast the poblano peppers and bell pepper in a pan , turning frequently , until skins are blackened but the flesh is not burnt.
Place them in a strong plastic or paper bag after roasting for about 20 minutes and let the steam loosen the skins.
Place the rice in a heatproof bowl , and pour in boiling water to cover and let stand for 20 minutes.
Strip off the leaves from the cilantro and parsley stalks and set them aside.
Drain the rice , rinse under cold water and drain again.
Peel the black spots off of the chiles and pepper , remove any stems , then slit them open and scrape out the seeds with a sharp knife.
Put the roasted vegetables in a food processor , along with the garlic.
Add the cliantro and parsley , reserving some for garnish.
Pour in half the chicken stock and process until smooth.
Add the rest of the stock and process the puree again.
Heat the oil in a saucepan , add the onion and rice and fry for 5 minutes over medium heat until the rice is golden and the .

Ingredients

poblano peppers, green bell pepper, long-grain white rice, garlic clove, fresh cilantro, flat leaf parsley, chicken stock, vegetable oil, onion, boiling water, salt