Rice cooking, I fear you no more. Yes, I've been somewhat Mexican-focused of late, but I was determined to veganize Chow.com's Arroz Verde. Santo Dios! We loved it.
I can't quite put my finger on what makes this rice irresistible. The mild heat of the poblanos? The vibrant green color? The depth of flavor from the broth?
Whatever it is, let me tell you that this recipe is perfect for those of us who are challenged in the rice cooking department. The poblano puree means it will naturally turn out a little sticky! You can go all hardcore and try Rick Bayless's tips for resolving the stickiness, but I say why bother? Pressure is off, dear readers. Make it sticky and enjoy.
about 5 servings
2 fresh poblano peppers, chopped (stems, seeds, and veins removed)
1 jalapeno pepper, chopped (stem, seeds, veins removed)
2 scallions, chopped
1 cup cilantro, include stems and leaves
1/2 cup baby spinach
1 teaspoon kosher salt
2 Tablespoons canola oil
1 cup long-grain brown rice
2 cups vegetable broth
In a food processor, combine peppers, scallions, cilantro, spinach, and salt with 1/4 cup water. Process until pureed with no large pieces remaining. Set aside.
In a pot (with a lid), heat oil over medium-high heat. Saute the rice for about 3 minutes.
Add the poblano puree and simmer for about 1 minute.
Then add the vegetable broth and bring to a simmer. Turn heat to low and cover with a lid.
Cook until rice is done and liquid is largely absorbed. My rice package directions indicated to cook for 50 minutes, but with the poblano puree added, I cooked mine for about 1 hour and 15 minutes. Turn off the heat and let sit, covered, for about 10 minutes.