Add roasted poblano peppers, cilantro, onions and garlic in a food processor or blender. Pulse until smooth.
Heat olive oil in a dutch oven or sauté pan over medium-high heat.
Add the rinsed rice and saute for 8-10 minutes, stirring occasionally, until the rice begins to brown very slightly. At this point some grains of rice may even pop. That's okay. This step adds some nuttiness and more depth of flavor to the rice.
Add the pureed poblano mixture, chicken broth and salt. Mix everything together and bring to a boil.
Reduce heat to simmer, cover and cook on low for 15 minutes, or until the rice is cooked through and all the water has been absorbed.
Remove rice from heat, uncover and let it sit for 10 minutes. Fluff with a fork and enjoy!
To roast poblano peppers: Broil poblanos on a baking sheet for 10 minutes, flipping halfway through, until skin is blackened and blistered. Cover peppers with aluminum foil or plastic wrap for 5 minutes, then remove as much of the outer skin as possible. View step-by-step process instructions of how to roast poblano peppers here.
Arroz Verde (Green Rice)
Amount Per Serving (1 /6th of recipe)
Calories 257Calories from Fat 72
% Daily Value*
Saturated Fat 1g5%
Vitamin A 237IU5%
Vitamin C 33mg40%
* Percent Daily Values are based on a 2000 calorie diet.