Mexican Green Rice

Ingredients

• 1 cup long-grain rice (rinsed and drained)
• 2 garlic (cloves)
• 0.25 white onion (of one onion)
• cilantro (quantity not specified)
• 2 poblano peppers (small, seeded and deveined)
• 1.5 cup purified water (can be substituted with chicken broth)
• salt (to taste)
• pepper (to taste)
• 1 lata canned corn (drained)
• 1 tbsp butter
• 2 tbsp oil

Steps

1. 1

   Rinse the long-grain rice with water and drain it well.

2. 2

   Remove the seeds and veins from the poblano peppers.

3. 3

   Prepare the green mixture with the garlic, onion, cilantro, and poblano peppers. The source does not specify the appliance or exact method for blending them.

4. 4

   Heat the oil and butter; add the drained rice and toast it until it takes on some color.

5. 5

   Add the green mixture to the toasted rice and stir to combine.

6. 6

   Add the purified water or, alternatively, chicken broth. Season with salt and pepper.

7. 7

   Add the drained corn and cook the rice for a minimum of 5 minutes, according to the visible text in the video. The source does not clearly show the total cooking time or the final doneness.

Notes

The description does not specify the amount of cilantro, the exact method for preparing the pepper mixture, the temperature, the total cooking time, or how the rice should rest or be finished. The visible text indicates a minimum cooking time of 5 minutes.

Nutrition per serving

• side dish
• rice
• Mexican cuisine
• vegetarian
• gluten-free
• meat-free
• with poblano pepper
• with corn