Green Mexican Rice with Corn, or “Arroz Verde con Elote,” is a vibrant and flavorful dish that brings together the earthy richness of poblano peppers with the natural sweetness of corn. This colorful rice is a staple in Mexican cuisine and offers a perfect side dish or a standalone meal. The combination of fresh herbs, roasted poblano peppers, and corn creates a harmonious blend of flavors that is both comforting and refreshing. Whether you’re hosting a fiesta or simply want to add a pop of color and taste to your dinner table, Green Mexican Rice with Corn is sure to be a crowd-pleaser.
Ingredients:
- 1 ½ cups long-grain white rice
- 2 tablespoons vegetable oil
- 2 cups chicken or vegetable broth
- 1 cup water
- 1 cup fresh or frozen corn kernels
- 2 large poblano peppers, roasted, peeled, and seeded
- 1 small bunch of cilantro, roughly chopped
- 1 small bunch of parsley, roughly chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lime, juiced
Instructions:
- Prepare the Rice:
- Rinse the rice under cold water until the water runs clear. Drain well.
- Roast the Poblanos:
- Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 15 minutes, turning occasionally, until the skin is blistered and charred.
- Remove the peppers from the oven and place them in a sealed plastic bag or cover them with a towel for about 10 minutes. This will help the skin loosen.
- Peel the skin off the peppers, remove the seeds, and chop them into small pieces.
- Blend the Green Sauce:
- In a blender or food processor, combine the roasted poblanos, cilantro, parsley, and half of the chopped onion. Blend until smooth.
- Cook the Rice:
- In a large pot or skillet, heat the vegetable oil over medium heat. Add the remaining onion and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
- Add the rice to the pot, stirring frequently, and toast it until it starts to turn golden, about 5 minutes.
- Combine Ingredients:
- Pour in the green sauce, broth, and water. Stir well to combine.
- Add the corn, salt, and black pepper. Bring the mixture to a boil.
- Simmer the Rice:
- Reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Finish and Serve:
- Remove the pot from heat and let it sit, covered, for 5 minutes.
- Fluff the rice with a fork, drizzle with lime juice, and serve warm.
Enjoy your delicious Green Mexican Rice with Corn as a delightful side dish or a main course!
