Rice Chile Verde
Transform weeknight dinners with the vibrant flavors of Rice Chile Verde, a comforting yet zesty dish that showcases roasted tomatillos and poblano peppers for a smoky, tangy kick. This recipe combines fluffy long-grain white rice with a fragrant blend of sautéed onions, garlic, and cumin, all simmered to perfection in a rich green sauce made from charred peppers, cilantro, lime juice, and broth. Perfect as a side dish or a light vegetarian-friendly entrée, this recipe is a versatile crowd-pleaser that pairs beautifully with grilled meats or fresh avocado. Quick to prepare and packed with authentic Mexican-inspired flavors, Rice Chile Verde is your new go-to for a flavorful and wholesome meal.
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Recipe Information
Ingredients
- 1.5 cups Long-grain white rice
- 3 cups Water
- 2 tablespoons Vegetable oil
- 1 medium, diced White onion
- 3 minced Garlic cloves
- 6 medium, husks removed and rinsed Tomatillos
- 2 Poblano peppers
- 0.5 cup, chopped Cilantro
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 cup Chicken or vegetable broth
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Freshly cracked black pepper
Instructions
Preheat your oven’s broiler to high and line a baking sheet with foil.
Place the tomatillos and poblano peppers on the prepared baking sheet. Roast under the broiler for 5–7 minutes, turning once, until the skins char and blister.
Remove the tomatillos and peppers from the oven. Let them cool slightly. Peel off the charred skins of the poblano peppers, remove the stems and seeds, and chop them roughly.
In a blender or food processor, combine the tomatillos, roasted poblano peppers, cilantro, lime juice, and chicken or vegetable broth. Blend until smooth and set aside.
Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch for fluffier rice.
In a medium saucepan, heat the vegetable oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 3–4 minutes.
Add the minced garlic and ground cumin to the saucepan. Stir and cook for another minute until fragrant.
Add the rinsed rice to the saucepan and cook, stirring frequently, for 2–3 minutes to lightly toast the rice.
Pour the blended chile verde mixture from the blender into the saucepan with the rice. Add the water, salt, and black pepper, and stir to combine.
Bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and let it simmer for 20 minutes, or until the rice is tender and has absorbed all the liquid.
Turn off the heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
Serve warm as a side dish or light main course. Optionally, garnish with additional chopped cilantro or a lime wedge.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3287 mg | 143% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 18.5 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1614 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
