Rice is one of those carbs that I cannot live without. I love to pair it with my lean whites and even other carbs and veggies to make a great bowl mix. The best part is that rice can be very universal when making it and you make it in different colors. Arroz verde is so delicious because the poblanos give it such a roasted bold taste without the kick making it enjoyable for everyone.
Ingredients
- 1 cup of jasmine rice (carbs)
- 2 poblanos
- 1 garlic clove
- ½ white onion
- Consume
- 2 cups of water
- Drizzle of oil
Notes
When it comes to the rice you can use any rice or choice but personally I love the way jasmine rice cooks. If you want to opt out of the oil you can use non stick spray.
Instructions
Here are the ingredients I used. When it comes to the rice you can use any rice or choice but personally I love the way jasmine rice cooks. If you want to opt out of the oil you can use non stick spray.
You want to lightly fry your rice to where it turns a nice golden color. I love to put my heat on medium (not high) and constantly stir the rice around. Once your rice cooks you will set aside and grill/broil your poblanos (like you are making chile rellenos), peel the skin, take out the seeds, and add to a blender with your garlic clove, ½ white onion and 2 cups of water. Once it blends you will add it to your cooked rice, cover, and put on low. You will moe the rice around once before it looks thoroughly cooked and if you notice it still needs some time or more water then add about another cups worth of water
Here is your beautiful arroz verde filled with color and with flavor.
