MEXICAN GREEN RICE WITH CHILES AND CILANTRO : Arroz Verde
The best rice to go with Mexican Food is this Mexican Green Rice! Arroz verde gets its pale green color and smoky flavor from two kinds of charred green chiles and a healthy handful of fresh cilantro. Frying the vegetable puree and rice together enhances the flavor of the rice, but this step can be skipped if you’re in a hurry.
2 poblano chiles, roasted
1 jalapeño chile, stemmed and seeded
½ small white onion, coarsely diced
1 tablespoon minced garlic
1 tablespoon kosher salt
1 bunch fresh cilantro, finely chopped
2 tablespoons vegetable oil
2½ cups converted white or brown long-grain rice
3 cups water
Combine the chiles, onion, garlic, salt, and cilantro in a food processor. Pulse to form a smooth puree, scraping down the sides several times.
In a heavy skillet, heat the oil over medium heat. Add the uncooked rice and sauté, stirring often, until golden, about 5 minutes. Add the chile puree and cook, stirring, until absorbed.
Transfer the rice to a 5-quart slow cooker. Pour the water over and stir well. To cook the rice, follow the cooking instructions for Arroz Mexicana, above.