Dish of Puebla Green Rice
(click to enlarge)

Green Rice, Puebla


Mexico, Puebla   -   Arroz Verde
Makes:
Effort:
Sched:
DoAhead:  		 3-1/2 cups
**
55 min
Yes		 This rice recipe is typical of Puebla, where corn kernels are often mixed in with the rice. Aside from the nice colors, it has very good flavor and is easy to make.

1
------
6
1-1/2
1
1/4
------
1
2
1/2
1
c
---
oz
oz
cl
t
---
T
c
c
t
Rice (1)
-- Sauce
Poblanos (2)
Onion
Garlic
Pepper
---------
Olive Oil
Water
Corn Kernels (3)  
Salt
Prep   -   (20 min)
  1. Blast POBLANOS black with your Kitchen Torch torch and brush off the skins under running water. Remove stems and seeds and chop coarse.
  2. Chop ONION coarse.
  3. Crush GARLIC.
  4. Place all Purée items in a blender, Mixie, or food processor and process until smooth. Only if needed add a dash of the broth so it processes smoothly.
Run   -   (35 min)
  1. In a 2 cup measure, pour the Purée. Add Broth to make exactly 2 cups. Add 3 or 4 Tablespoons more Broth depending on your rice.
  2. In a coverable sauté pan or similar (a 2 quart is ample) heat Oil and fry Rice stirring almost constantly over moderate heat until the rice takes on a light golden color - 7 to 9 minutes. Caution: it should be very even and no darker than light golden.
  3. Stir in Purée, Corn, and Salt. Bring to a boil, then cover tightly and leave over very low heat for about 20 minutes. The rice is done when all the water has been absorbed.
  4. Turn off heat and let the rice rest for 10 minutes. Serve hot.
NOTES:

  1. Rice:

      Mexicans use mostly long grain rice. Some Mexicans in the US prefer Thai Jasmine.

  2. Poblanos:

      These are wide, heart shaped and very dark green chilis of low heat - in fact, the chili heat is barely noticeable in this dish. If you can't get poblanos, Anaheims can be used, but will be rather different in taste. For details see our Mexican Chilis page.

  3. Corn:

      This is most conveniently canned whole kernel, but can be frozen, or cut fresh from the cob.

  4. Rice Cooker:

      The process is the same through Step-6, then pour rice into cooker. Continue with Step-7 in the cooker. When it clicks over to "Keep Warm" let it rest 10 minutes. It will hold for hours in the Keep Warm mode.

  5. Comments:

      Mexican recipes always call for thoroughly washing the rice. This is not necessary north of the border as talc has long been illegal in rice in the U.S. and frying takes care of any excess starch. It's probably not needed in Mexico either, since most of their rice comes from the U.S. Washing causes sticking to the pan and long frying times.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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