Arroz Verde (Green Rice) -- The Bowl That Always Has a Place at the Table

Sunday dinner with whoever comes — Luis Jr. sometimes, Isabella after shifts, Sofia always, Diego when he's in town, Camila after rehearsals. The table is never full anymore (the children have their own tables now) but the table is never empty (someone always comes), and the never-empty is the gift, and the gift is the caldo, and the caldo is Rosa.

The caldo is Rosa’s, but the rice — the rice is mine, the thing I bring to hold it company. Arroz verde has been on that table as long as I can remember: the green from poblano and cilantro, the smell of it toasting in oil before the broth goes in, the way it makes the kitchen feel like something good is coming. When the table is never empty because someone always comes, you keep a pot of this ready — because rice stretches, rice welcomes, and this particular rice tastes like every Sunday we’ve ever had.

Arroz Verde (Green Rice)

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 6

Ingredients

• 1 1/2 cups long-grain white rice
• 2 tablespoons neutral oil (such as avocado or vegetable)
• 2 poblano peppers, roasted, peeled, and seeded
• 1 jalapeño, seeded (leave seeds in for more heat)
• 1 cup fresh cilantro leaves and tender stems, loosely packed
• 3 cloves garlic
• 1/4 white onion, roughly chopped
• 2 cups chicken broth (or vegetable broth)
• 1/2 cup water
• 1 teaspoon kosher salt, plus more to taste
• 1 tablespoon fresh lime juice

Instructions

1. Blend the green sauce. Combine the roasted poblanos, jalapeño, cilantro, garlic, onion, and 1/2 cup of the broth in a blender. Process until very smooth. Set aside.
2. Toast the rice. Heat the oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the dry rice and cook, stirring frequently, for 3–5 minutes until the grains are lightly golden and smell nutty.
3. Add the green sauce. Pour the blended green sauce over the toasted rice — it will sizzle. Stir to coat all the rice and cook for 2 minutes, letting the sauce reduce slightly into the grains.
4. Add broth and simmer. Pour in the remaining 1 1/2 cups of broth and the 1/2 cup of water. Add the salt and stir once to combine. Bring to a boil, then reduce heat to the lowest setting and cover tightly.
5. Cook undisturbed. Cook, covered, for 18 minutes without lifting the lid. Remove from heat and let steam, still covered, for 5 minutes.
6. Fluff and finish. Uncover, fluff with a fork, and stir in the lime juice. Taste and adjust salt. Serve alongside caldo, braised meats, or whatever the table calls for.

Nutrition (per serving)

Calories: 215 | Protein: 4g | Fat: 5g | Carbs: 37g | Fiber: 2g | Sodium: 370mg