Green rice (a.k.a. Arroz Verde) is a tasty Mexican side dish that's easy to make w/ white rice, poblano peppers, cilantro, garlic & onions. This flavorful recipe is great with tacos, enchiladas & more.
Transfer the rice to a small bowl and fill with hot water until the rice is completely covered. Set aside to soak for 15 minutes.
While the rice is soaking, char the poblano pepper.
TO CHAR PEPPER ON GAS GRILL OR GAS STOVETOP:
Heat the gas grill to 500° (or turn on your gas stovetop to highand place the pepper directly over the flame. Cook for 6-10 minutes, using tongs to flip and turn the poblano until the outside of the skin is completely charred and blackened. Transfer to a bowl and cover tightly with plastic wrap. Set aside to cool.
TO CHAR POBLANO PEPPER IN THE OVEN:
Arrange the top shelf to within 5-6 inches of the heating element. Heat the broiler to 500° and place the pepper on a baking sheet lined with tin foil. Cook the pepper, until the skin starts to blister and char, about 2 minutes per side. Turn the pepper as you go so that every part starts to blacken. Transfer the poblano to a bowl and cover tightly with plastic wrap. Set aside to cool.
After the poblano has cooled enough that you can handle it, peel the pepper by sloughing off the blackened skin with your hands
CHAR THE GARLIC:
Place a small skillet on the stovetop over medium high to high heat and add the garlic cloves. Cook the garlic for about 2 minutes per side, using tongs to flip them until the garlic is slightly tender and has blackened char marks on the skin. Set aside to cool. Remove the skins and discard.
RINSE THE RICE:
Pour the soaked rice through a sieve and run cold water over the rice until the water runs clear (not cloudy) Set aside for the rice to dry very well. (I've found that mesh sieves tend to hold water after rinsing, so after the rice has rested for 5-10 minutes, grab a paper towel or clean hand towel and pat the bottom of the sieve to soak up the excess water.
MAKE THE GREEN RICE:
Add the peeled and seeded poblano peppers, garlic, onion, romaine lettuce, cilantro, kosher salt and one cup of chicken broth to a blender. Blend until the pepper mixture is smooth.
Heat the oil in the skillet over medium high heat. Add the rinsed and dried rice and cook, stirring occasionally, until it starts to turn lightly golden.
Spread the rice in an even layer on the bottom of the skillet and gently add the green poblano pepper mixture and cook for about 2-3 minutes.
Add the remaining 1 cup of chicken broth and bring to a boil. Reduce the heat to low, cover the pot and continue to simmer the rice for 12-15 minutes until the liquid has absorbed and the surface of the rice forms steam vents in the surface.
Remove the rice from the heat and allow to rest with the lid on for an additional 10-15 minutes. Remove the lid and fluff the rice wit a fork. Serve.