Arroz Verde
| Yield: | 6 Servings |
| Categories: | Mexican, Rice |
| Jim Vorheis | ||
| 1 1/2 | c | Unconverted long-grain rice |
| 1/3 | c | Safflower oil, melted chicken fat, or melted lard |
| 3 | tb | Finely chopped white onion |
| 2 | Chilies poblanos, charred, peeled, and cut in strips | |
| 4 | c | Chicken broth |
| 1 | Garlic clove, peeled and roughly chopped | |
| 1 | c | Firmly packed, roughly chopped flat-leaf parsley |
| 1/2 | c | Firmly packed, roughly chopped epazote or cilantro |
| Sea salt to taste | ||
| Green Rice |
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