Arroz Verde

I don't know about you, but I really don't like serving the same side dishes over and over, no matter how delicious they are.  I like to mix things up a bit.  One of my favorite ways of doing so is by serving Arroz Verde (green rice).  A savory rice dish with an explosion of flavors. 

Arroz Verde

Ingredients:

• 2 tomatillos
• 1 poblano chile
• 1 sprig cilantro
• 1 clove garlic
• 1 teaspoon chicken bouillon
• 1/2 medium onion
• 2-1/2 cups chicken broth or water
• 1 cup long grain rice
• 1 tablespoon chopped cilantro

Directions:
Place the tomatillos, poblano chile, cilantro, garlic, chicken bouillon, onion and chicken broth in a blender cup.

Puree until smooth.  Set aside.

In a medium skillet or saucepan, heat 2 tablespoons of olive oil over medium-high heat.  Brown the rice in the oil until it turns a light golden brown.
 

Carefully pour the puree mixture into the skillet with the rice; season with salt.  Cover skillet and bring rice to a boil.  Reduce heat to low and let simmer until all of the liquid has been absorbed.  (Remember: You MUST resist the urge to stir.  You want a nice fluffy rice, not a creamy risotto.) 

Once rice has finished cooking, remove from heat and let set for 10 to 15 minutes before serving.  Toss with chopped cilantro.  Enjoy!!!