This classic recipe for arroz verde is a wonderful side dish to any taco or enchilada. Similar to risotto, the method of adding hot broth to cook rice imbues the recipe with umami flavor and a creamy texture.
1 small onion, cut into 1-inch chunks
1 rib celery, cut into sections
1 clove garlic, peeled
1 fresh poblano pepper, seeded and loosely chopped
1 cup full of a mixture of fresh cilantro and parsley
1 cup fresh peas
2 tablespoons olive oil
1 cup long grain rice, unwashed
1- 1/2 cups chicken broth (homemade or store bought)
1/4 cup sun-dried tomato
Salt and pepper
In a saucepan, place the onion, celery, garlic and poblano. Add enough water to cover.
Simmer the vegetables until tender.
Remove from the water and place in a blender.
Puree the mixture and add in the cilantro and parsley.
Puree until you achieve a thick, rich sauce.
In a small saucepan, heat the chicken broth until simmering.
In a wide, heavy-bottomed saucepan, heat the oil.
Add the rice and mix to coat the rice with the oil.
Slowly add the green sauce.
Cook over medium heat for 5 minutes.
Slowly, start ladling in the hot broth. Stir until the liquid gets absorbed into the rice.
Continue do to this until the rice becomes tender.
If you still need more liquid for the rice, you can add water or more hot broth.
Once the rice is tender, add in the peas and cook for 2-3 minutes.
Finally, add the sun-dried tomatoes, mix well.
Season to taste.