My Favorite Green Rice

Arroz Verde

Serves 6 to 8 Preparation Time: 10 minutes Cooking Time: 25 minutes, plus resting time Can be made up to 2 days ahead, covered, and refrigerated

Flavored with poblano chile, cilantro, and onion, this dish will change any notion you may have that rice is a boring side dish. The chiles contribute color, texture, and perfume; this is not spicy. Rich and lush, green rice is the perfect companion to almost any main dish, but don’t hesitate to serve it in the center of the plate with a side of black beans, a sprinkle of cheese, and a simple tossed green salad. It’s my kind of quick lunch when no one else is home. It is by far my all-time favorite rice. If you have leftovers, reheat and top with sunny-side-up eggs.

• 2 cups long- or extra-long-grain white rice (see the sidebar) or jasmine rice
• 2 poblano chiles (about 11 ounces), seeded and cut into chunks
• ½ cup water, plus 2 tablespoons more if needed
• ⅔ cup cilantro leaves
• 2 garlic cloves
• 1½ teaspoons kosher or coarse sea salt, or to taste
• 2½–3 cups broth from Mexican Chicken Broth or canned chicken or vegetable broth
• 3 tablespoons vegetable oil
• ⅓ cup coarsely chopped white onion
• 1 tablespoon freshly squeezed lime juice, or more to taste
• ½ cup crumbled queso fresco, Cotija, farmer cheese, or mild feta (optional)

1. Soak the rice in a bowl of hot water to cover for about 5 minutes. Drain in a sieve and rinse under cold water until the water runs clear; drain well.
2. In a blender or food processor, puree the chiles with the ½ cup water, cilantro, garlic, and salt until smooth. Pass the puree through a fine sieve into a large liquid measuring cup; note the amount and set aside. Pour enough of the chicken broth into another liquid measuring cup to make 4 cups liquid total—you want to keep the two liquids separate, since you will add the puree first.
3. Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until the color changes to a milky white, 3 to 4 minutes. Add the onion and sauté until slightly softened, 1 to 2 minutes.
4. Pour in the poblano puree and cook until it darkens, thickens, and has mostly been absorbed by the rice, 2 to 3 minutes. Stir in the chicken broth and lime juice, bring to a rolling boil, cover, and reduce the heat to the lowest possible setting. Cook until most of the liquid has been absorbed but there is still some moisture in the pan, about 15 minutes. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add 2 tablespoons water, cover again, and cook for a couple more minutes. Let the rice rest, covered, for at least 5 minutes.
5. Fluff the rice with a fork and serve with the crumbled cheese on top, if using.

MEXICAN COOK’S TRICK: There are as many versions of arroz verde as there are green ingredients in Mexican kitchens. Some versions use other chiles, like jalapeño or serrano, and fresh green things like cilantro, chives, parsley, or even spinach. Feel free to give any combination a try. Just stick to the general formula of 1 part rice to 2 parts liquid.

Cooking Rice the Mexican Way When I moved to Texas, a Mexican neighbor, tired of hearing about my batches of gloppy rice, took pity on me and taught me her family tricks.

For true Mexican-style rice, use long- or extra-long-grain white rice (found in Latin markets) or jasmine rice. The grains of these varieties remain separate as they cook and aren’t sticky, like the shorter-grained rices used for sushi, for example.

Soak the rice in hot water for 5 minutes, then drain it, rinse it with cold water, and let it drain in a colander. If you don’t have time to soak it, just give it a good rinse in a strainer.

The general ratio for liquid is 2 parts liquid to 1 part rice. The cooking liquid can be anything from a flavorful puree to chicken broth to water, or a combination.

Essential Steps

1. Sauté the rice in oil. For Mexican-style rice, the grains are cooked in hot oil before any liquid is added, adding another layer of flavor. Cook, stirring frequently, for 4 to 5 minutes, or until the color changes to deep milky white and the grains make a heavy sound as you stir, as if you were playing with wet sand in a bucket.
2. Add the liquid. After you pour in the cooking liquid, let it come to a rolling boil, then cover the pan and reduce the heat to as low as possible.
3. Finish the cooking. The rice is ready when it is soft, tender, and cooked through. This ideally happens just when most of the liquid has been absorbed but there is still some moisture in the pan. If all the liquid has been absorbed but the rice is not yet cooked through, simply add 2 tablespoons water, cover again, and let cook for a couple more minutes. It’s nice to have a saucepan with a transparent lid so you can see what is going on inside without losing steam when you lift the lid.
4. Let the rice rest. Once the rice is ready, remove from the heat and let sit, covered, for 5 minutes before you fluff it with a fork and serve. Rice reheats beautifully and can be made up to 2 days ahead, covered, and refrigerated; reheat in a covered saucepan over low heat with 2 tablespoons water.