Arroz Verde

1. 1

   Blend arugula, poblano chiles, parsley, cilantro, onion, garlic, and 3/4 cup water in blender or food processor 30 seconds, or until smooth.

2. 2

   Set aside.

3. 3

   Heat oil in large saucepan over medium-high heat.

4. 4

   Add rice, and saute 3 to 4 minutes, or until rice is opaque and beginning to brown.

5. 5

   Stir arugula-poblano mixture into rice, and cook 1 minute, or until most of liquid has evaporated.

6. 6

   Stir in 3 cups water, and season with salt, if desired.

7. 7

   Reduce heat to medium-low, and simmer, uncovered, 15 minutes, or until rice is soft and most of liquid is absorbed.

8. 8

   Remove from heat, cover, and let steam 5 minutes.

9. 9

   Fluff with fork, and serve.

No additional tips available.