Baked Arroz Verde
Servings: 4 servings
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 cup chopped onion
- 1 cup raw white rice
- 3 large garlic cloves, minced
- 1 ½ cups chicken broth
- 2 fresh poblano chiles, stems and seeds removed, chopped
- ½ cup fresh cilantro, leaves and stems
- ½ teaspoon salt, or to taste
Instructions
- Preheat oven to 375ºF.
- Add butter and oil in a 2-quart saucepan.
- Over medium heat, saute onion and rice until onion is translucent and rice is golden, about 5 minutes.
- Add the garlic and cook one more minute.
- Pour rice mixture into a 8×8 baking dish, cover and set aside.
- Wipe the saucepan clean and combine the broth and chiles.
- Bring to a boil, then cover and simmer on medium low until chiles are soft, about 15-20 minutes.
- Pour the chile mixture into a food processor or blender and add the cilantro.
- Process until the mixture is smooth and free of clumps.
- Add salt to taste.
- Add the chile liquid to the rice, stir and mix well.
- Cover baking dish and place in preheated oven.
- Bake for 50 minutes; as oven temperatures vary, check for doneness at 40 minutes, and then in 5 minute increments.
- Fluff with a fork and serve in a warmed serving dish.
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