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arroz verde in the pot
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Arroz Verde. Cilantro Jalapeño Rice

Add fresh cilantro, jalapeno and lime flavors to Mexican style rice with a quick blend of fresh ingredients!
Course Rice
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 6 Servings

Ingredients

  • ½ cup chopped cilantro
  • 2 jalapeno peppers seeds and stems removed
  • 1 clove of garlic
  • 1/4 section small white onion
  • Splash of water
  • Juice of 1 lime
  • 1 tsp kosher salt
  • 2 tbsps avocado or olive oil
  • 1 cup long grain rice
  • 2 cups chicken broth warmed

Instructions

  • In the blender or mini chopper, combine the cilantro, 2 jalapenos, 1 clove of garlic, juice of 1 lime and 1/3 tsp. salt. add just enough water to help it blend, about 1/4 c. Blend until smooth and set aside.
  • In a pan heat 2 tablespoons of oil to medium. Add the rice and onion. Saute and fry the rice, stirring often for 5-7 minutes. Rice will become aromatic and golden in some spots.
  • Add the 2 cups of warm chicken broth to the rice. Stir gently. When rice comes to a boil, taste it for salt. Cover the rice and reduce the heat to low. Cook on low for 15 to 20 minutes or until all the liquid evaporates.
  • Do not to disturb the rice while it is cooking. Remove from heat and let it stand for 10 minutes. When ready, fluff the rice with fork and remove the large pieces of onion. Mix in the cilantro sauce from the blender. Cover until ready to serve.

Notes

Tips- Any leftover rice will absorb more of the liquid from cilantro jalapeño blend and become a little puffy. If you prefer, you could add this blend to the fried rice in the skillet. Cook for 2-3 minutes then add the chicken broth. Cook as instructed.