Arroz Verde Recipe


  • 1 1/2 c. Unconverted long-grain rice
  • 1/3 c. Safflower oil, melted chicken fat, or possibly melted lard
  • 3 Tbsp. Finely minced white onion
  • 2 x Chilies poblanos, charred, peeled, and cut in strips
  • 4 c. Chicken broth
  • 1 x Garlic clove, peeled and roughly minced
  • 1 c. Firmly packed, roughly minced flat-leaf parsley
  • 1/2 c. Firmly packed, roughly minced epazote or possibly cilantro
  •     Sea salt to taste
  •     Green Rice


Put The Rice Into A Bowl And Pour Very Warm Water Over To Cover; Stir And Set Aside For 10 Min. Drain In A Strainer And Rinse In Cool Water; Drain Again And Set Aside. Heat The Oil…

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