Arroz Verde

Ingredients

• 9⅔ ozlong-grain ricerinsed until the water runs clear, drained well
• 2⅓ cupschicken brothsome for blending, the rest for cooking; vegetable broth also works
• 2poblano peppersroasted, peeled, stemmed and seeded
• 1 bunchcilantrofor the green purée
• 1onionsmall, roughly cut for blending
• 2 clovesgarlicpeeled, for blending
• 4 tbspoilfor toasting the rice
• saltdepending on how salty the broth is
• ½ ozparsleyblended in, deepens the green colour (optional)
• 2⅛ ozfresh spinachblended in (optional)
• 5¼ ozcornadded with the broth or folded in at the end (optional)
• 1serrano or jalapeño chileblended in for extra heat (optional)
• 2 tbsplimestirred in after cooking (optional)
• Queso frescocrumbled or dolloped on top for serving (optional)

Method

1. Rinse the riceRinse the long-grain rice in cold water until the water runs clear, then let it drain well in a sieve.
2. Roast and peel the poblanosRoast the poblano peppers all over, either over an open flame, in the oven or under the broiler. Cover them and let them steam so the skins loosen, then peel them and remove the stems and seeds.
3. Blend the green puréePut the poblanos in a blender with the cilantro, the roughly cut white onion, the garlic and some of the chicken broth, and blend until smooth. If you like, add parsley and spinach for a deeper green, or a serrano or jalapeño chile for extra heat.
4. Toast the riceHeat the vegetable oil in a pot and toast the rice over medium heat, stirring, until it turns translucent to lightly golden.
5. Cook in the puréeAdd the green purée to the rice and cook for 1–2 minutes, stirring, until it starts to soak in.
6. Add broth and bring to a boilPour in the rest of the chicken broth, season with salt depending on how salty your broth is, and add the corn kernels if you're using them. Give it one stir and bring it to a boil.
7. Simmer the rice coveredTurn the heat right down, put the lid on and cook the rice for 15–20 minutes without stirring, until all the liquid has been absorbed.
8. Let the rice restTake the pot off the heat and let the rice rest, still covered, for 5–10 minutes.
9. Fluff and serveFluff the rice with a fork, stir in lime juice if you like, taste for salt and serve.

Tips and variations

Vegetable broth works just as well as chicken broth, and for a richer flavor you can toast the rice in lard instead of oil. If you want a fresher cilantro hit, leave it out of the purée and stir it in chopped once the rice is cooked. For an especially refined version, sauté the onion in the oil first and strain the purée before adding it; some cooks also soak the rice in hot water before rinsing. The corn can either cook along with the rice or be folded in at the end. To serve, top with crumbled queso fresco or a dollop of crema and spoon it onto the plate next to a good braise.