질문하기
Green rice cooked in a vibrant poblano and herb purée for a fresh, aromatic twist. This vegetarian, healthy side dish brings color and fresh flavor to the family table.
Rinse and drain the long grain white rice thoroughly to remove excess starch.
Roast the poblano peppers over medium-high heat until their skins blister, then peel and deseed them once cooled.
Blend the poblano, cilantro, spinach, onion, garlic, and 1 cup vegetable broth into a smooth, vibrant green purée.
Heat olive oil in a deep pan over medium heat, add the rice, and sauté for 3–4 minutes, stirring to coat each grain and prevent sticking.
Pour in the green purée, remaining vegetable broth, and salt; bring to a gentle simmer, then reduce the heat to low, cover, and cook for 18–20 minutes until the rice is tender and fluffy.
Turn off the heat, let the rice rest covered for 5 minutes, then fluff with a fork and finish with lime juice for brightness.
