Vegan Arroz Verde (Green Spanish Rice)


3 tablespoons avacado oil

1 1/2 cups long grain white rice

2 1/4 cups vedgtable stock
(or more depending on rice used, see package directions)

1 cup roughly chopped parsley, lightly packed

1/2 cup roughly chopped cilantro, lightly packed

2 large poblano chili peppers, seeded and roughly chopped

2 tablespoons chopped onion

1 garlic clove, peeled, roughly chopped

1/4 cup of jime juice Salt to taste

Put parsley, cilantro, poblanos, onion, garlic and 1/2 cup of stock in a food processor, then pulse until smooth.

Heat oil in a fry pan on high heat.

Add rice and stir to coat with oil.

Spread out in an even layer.

When rice turn lightly brown, stir it and spread it in an even layer again so that the rice browns.

When most of the rice has lightly browned, scrape parsley puree into the rice.

Stir to evenly mix, then let cook for a minute or two more.

Add the rest of the stock to the pot.

Bring to a boil, then reduce heat to a low simmer and cover the pot.

Let cook on a very low simmer for 15 minutes.

Remove from heat and let rice sit in covered pot for 20 minutes.

Fluff rice with a fork and serve with some lime juice squeezed on top. Enjoy!
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