Spiy Arroz Verder
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 Tbsp Knorr Reduced Sodium Chicken Flavor bouillon
2 1/2 cups boiling water
3 cloves garlic
2 poblano peppers, roasted, peeled, and seeded*
1 small white onion, coarsely chopped
1/2 cup fresh cilantro
2 Tbsp vegetable oil
1 cup regular or converted rice
Dissolve Knorr® Reduced Sodium Chicken flavor Bouillon in water set aside. Process next 4 ingredients in a blender or food processor until smooth adding 1 to 2 tablespoons of bouillon mixture to thin as needed set aside. Heat oil in a medium saucepan over medium heat and saute drained rice for about 2 minutes. Add garlic mixture and cook about 4 minutes, stirring occasionally. Add remaining bouillon mixture and bring to a boil. Reduce heat and simmer covered about 20 minutes or until liquid is absorbed and rice is tender. Garnish with lime wedges and additional chopped fresh cilantro. Tip: To make a milder, less spicy Arroz Verde, use 1 poblano pepper.
* To roast poblano peppers, grill peppers, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool set aside.