Arroz Verde

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup rice
• 2 tablespoons vegetable oil
• 3 small poblano chiles, roasted, seeded and peeled
• 2 -3 sprigs fresh parsley
• 2 -3 sprigs epazote
• 1/2 medium onion, chopped
• 2 large garlic cloves, peeled and chopped
• 2 1/2 cups vegetable broth
• 1/2 cup peas (optional)
• salt
• 1 avocado, peeled, pitted, and sliced, for garnish

Recipe

• 1 soak the rice in hot water to cover for fifteen minutes, then rinse in a strainer under running water until the water runs clear; drain and let dry.
• 2 heat the oil and saute the rice, stirring to prevent sticking or burning, until golden.
• 3 puree the chilies, onion, garlic and herbs in a blender with 1/2 cup of the broth.
• 4 add the puree, and when it has been absorbed add the remaining two cups of broth.
• 5 cover and simmer until all the liquid has been absorbed; remove from heat, and add the peas if using them.
• 6 stir to fluff, taste for salt, garnish with avocado slices, and serve immediately.