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Green Rice with Poblano Chiles

"Mexican green rice (arroz verde) is cooked in chicken broth with poblano chiles, onion and rice. The poblano chile gives it the rich green color and it tastes simply delicious."
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1 h 13 m servings 357 cals
Original recipe yields 4 servings

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
  2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  3. Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.
  4. Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.
  5. Slice remaining poblano chile and serve as a garnish with the rice.

Nutrition Facts

Per Serving: 357 calories; 8.1 g fat; 62.5 g carbohydrates; 7.5 g protein; 4 mg cholesterol; 895 mg sodium. Full nutrition

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Made only half the recipe and it was still enough for 4 people. I used Hatch Chiles since they're in season and I just bought 25 lbs. It was just ok, more on the bland side. There was a bit of s...