Vegetarian
Arroz Verde
Prep
10 minutes
cook
35 minutes
total
45 minutes
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Ingredients
- 1 cup long grain rice
- 2 tbsp. olive oil, divided
- 1/3 medium white onion, chopped into large pieces
- 2 garlic cloves, peeled
- 1 large poblano pepper, seeds removed, cut into pieces
- 2 tbsp. Spanglish Asadero Taco Seasoning, divided
- 2 cups vegetable broth, divided
- 1 cup fresh spinach
- 1/2 cup fresh cilantro
- 2 tbsp. white onion, finely chopped
- 1cup corn kernels
featured seasoning
Taco
Directions
- Rinse rice in a colander with cold water. Drain well and set aside.
- Heat 1 tbsp. olive oil in a medium saucepan over medium-high heat. Add chopped onion, garlic, and poblano pepper. Sauté 2 minutes until onion is translucent. Sprinkle with 1 tbsp. taco seasoning, stir and cook for an additional 1 minute.
- Transfer sautéed mixture to a blender. Add 1 cup vegetable broth, spinach, and cilantro. Puree until smooth, set aside.
- Heat remaining 1 tbsp. olive oil in the same saucepan over medium-high heat. Add rice, sauté until opaque. Add chopped onion, remaining 1 tbsp. taco seasoning. Sauté 3 minutes until rice is toasted.
- Stir in corn, green sauce, remaining 1 cup vegetable broth. Cover and bring to a boil.
- Reduce heat to low, simmer for 15 minutes undisturbed.
- Remove from heat, keep covered, and let rest for 15minutes.
NOTE: Resting ensures fluffy rice. - Fluff with fork and then serve immediately. Enjoy!
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