Arroz verde mexicano

Ingredientes

• 7 oz long grain rice (Mexican rice, Basmati, Jasmine, etc.)
• 1 cup corn kernels (optional)
• 1 large poblano pepper (or any other green sweet pepper)
• handful cilantro
• 1/2 small onion
• 1 garlic clove (peeled)
• 3 Tbsp oil (olive, canola, sunflower, etc)
• 2 cups vegetable stock (divided)
• salt (to taste)

Preparación

1. 1

   Wash rice, drain it, and then place it on a plate to dry out.

2. 2

   Roast poblano pepper, place it in a bag, and leave it to rest for 10 minutes.

3. 3

   Remove the skin, stem, and seeds of poblano pepper.

4. 4

   Place roasted poblano, onion, garlic, cilantro, and 1 cup of vegetable stock in a blender.

5. 5

   Blend until you will have a smooth salsa.

6. 6

   Heat oil in a cooking pan over medium heat.

7. 7

   Add rice and cook, stirring constantly, until slightly golden.

8. 8

   Add the green sauce, corn kernels, a pinch of salt, and the remaining stock.

9. 9

   Mix and cover the pan. Simmer for about 12-15 minutes, depending on how long it takes the rice you used to cook (read notes).

10. 10

    Once done, fluff the rice with a fork.