It’s the 5th of May, otherwise known as, Cinco de Mayo. This day commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla at the beginning of the Franco-Mexican War. It may be a minor holiday in Mexico, but here in the US it’s a great reason to eat Mexican food and drink tequila!
One of the Mexican dishes we will be making to mark the day is Arroz Verde, Mexican Green Rice, made with poblano and jalapeno peppers. Poblanos are especially relevant for Cinco de Mayo. This mild, dark green, medium sized chile pepper originated in and gets its name from the Mexican state of Puebla, where the victory over France occurred.
Poblanos are most often picked before they are ripe, while they are still green. When allowed to fully ripen, they are reddish-brown in color and become much spicier. Dried poblanos are known as ancho chiles.
In this dish, white rice is made green with a flavorful liquid comprised of poblano and jalapeno peppers, as well as cilantro. The mixture also contains chicken broth, garlic, and onions. Arroz Verde pairs well with any Mexican main dish and is perfect for Cinco de Mayo!
Mexican Green Rice – Arroz Verde
Mexican Green Rice (Arroz Verde) (adapted from thekitchn.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Cook Time: 35 minutes, Makes: 5-1/2 cups, Serves: 6 to 8
Ingredients:
- 2 cups long-grain white rice
- 2 poblano peppers
- 1 jalapeño pepper
- 1 bunch fresh cilantro
- 1/4 large yellow onion
- 4 cloves garlic
- 1 tablespoon chicken base or bouillon powder
- 2-1/2 cups chicken broth, divided
- 1/2 teaspoon kosher salt, plus more as needed
- freshly ground black pepper
- 2 tablespoons olive oil
- lime wedges, for serving
Directions:
Place the long-grain white rice in a large bowl and add enough cold water to cover it by at least 1-inch. Swirl the rice around gently to remove the excess starch. Drain the rice and repeat adding the water, moving the rice around, and draining it at least five more times until the water runs mostly clear. Drain the rice and let it sit in the strainer while preparing the pepper & cilantro liquid.
Remove the ribs and seeds from the poblano peppers and jalapeño pepper, then roughly chop the peppers. Strip the leaves from the cilantro to make 1 cup. Add the peppers and cilantro to the bowl of a food processor.
Coarsely chop the onion and garlic cloves and add them to the processor. Add the chicken base and 1 cup of the chicken broth, plus 1/2 teaspoon of kosher salt, and a pinch of black pepper to the bowl. Process the cilantro mixture in 30-second intervals, scraping down the sides of the bowl as needed, until it is mostly smooth, about 1 to 2 minutes total.
Process the peppers onion, and cilantro with some of the broth for the liquid.
Using a fine-mesh strainer over a medium bowl or measuring cup, strain the cilantro mixture, pressing the solids with a flexible spatula to extract the liquid, until you have 1-1/2 cups of liquid.
Strain the solids from the liquid.
Heat the olive oil in a heavy bottomed pot over medium heat until it is shimmering. Add the rice and cook, stirring occasionally, until it is lightly toasted, about 5 minutes.
Toast the rice in the oil.
Add the cilantro liquid to the rice and stir the two together to combine. Bring the rice to a simmer and cook, stirring occasionally, until most of the liquid is absorbed, about 2 to 3 minutes.
Add the pepper & cilantro liquid to the rice.
Add the remaining 1-1/2 cups chicken broth to the rice and stir to combine. Increase the heat to high and bring it to a boil. Cover the pot, reduce the heat to low, and cook until the rice is tender, about 20 minutes.
Add the remaining broth to the pot.
Uncover the pot and lightly fluff the rice with a fork. Remove the pot from the heat, cover it again, and let it sit for about 5 minutes. Taste the rice and season it with more kosher salt as needed. Serve the rice with lime wedges. Store any leftovers, refrigerated, in an airtight container for up to 4 days. Reheat the rice in the microwave covered with a damp paper towel.
Serve as a side with any Mexican meal!
Feliz Cinco de Mayo! ~Linda
Mexican Green Rice (Arroz Verde) (adapted from thekitchn.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Cook Time: 35 minutes, Makes: 5-1/2 cups, Serves: 6 to 8
Ingredients:
- 2 cups long-grain white rice
- 2 poblano peppers
- 1 jalapeño pepper
- 1 bunch fresh cilantro
- 1/4 large yellow onion
- 4 cloves garlic
- 1 tablespoon chicken base or bouillon powder
- 2-1/2 cups chicken broth, divided
- 1/2 teaspoon kosher salt, plus more as needed
- freshly ground black pepper
- 2 tablespoons olive oil
- lime wedges, for serving
Directions:
Place the long-grain white rice in a large bowl and add enough cold water to cover it by at least 1-inch. Swirl the rice around gently to remove the excess starch. Drain the rice and repeat adding the water, moving the rice around, and draining it at least five more times until the water runs mostly clear. Drain the rice and let it sit in the strainer while preparing the pepper & cilantro liquid.
Remove the ribs and seeds from the poblano peppers and jalapeño pepper, then roughly chop the peppers. Strip the leaves from the cilantro to make 1 cup. Add the peppers and cilantro to the bowl of a food processor.
Coarsely chop the onion and garlic cloves and add them to the processor. Add the chicken base and 1 cup of the chicken broth, plus 1/2 teaspoon of kosher salt, and a pinch of black pepper to the bowl. Process the cilantro mixture in 30-second intervals, scraping down the sides of the bowl as needed, until it is mostly smooth, about 1 to 2 minutes total.
Using a fine-mesh strainer over a medium bowl or measuring cup, strain the cilantro mixture, pressing the solids with a flexible spatula to extract the liquid, until you have 1-1/2 cups liquid.
Heat the olive oil in a heavy bottomed pot over medium heat until it is shimmering. Add the rice and cook, stirring occasionally, until it is lightly toasted, about 5 minutes. Add the cilantro liquid and stir the two together to combine. Bring the rice to a simmer and cook, stirring occasionally, until most of the liquid is absorbed, about 2 to 3 minutes.
Add the remaining 1-1/2 cups chicken broth to the rice and stir to combine. Increase the heat to high and bring it to a boil. Cover the pot, reduce the heat to low, and cook until the rice is tender, about 20 minutes.
Uncover the pot and lightly fluff the rice with a fork. Remove the pot from the heat, cover it again, and let it sit for about 5 minutes. Taste the rice and season with more kosher salt as needed. Serve the rice with lime wedges. Store leftovers, refrigerated, in an airtight container for up to 4 days. Reheat the rice in the microwave covered with a damp paper towel.