Lunch · 35 min · mexican

Arroz Verde con Cilantro

If you like long-grain rice, you’ll love this Mexican lunch — 35 minutes from craving to table. The macros do the talking: 7g protein, 68g carbs, and 11g fat in every 360-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 cups Long-grain rice
• 2 cups Cilantro
• 1 Poblano chile
• 1/4 White onion
• 2 cloves Garlic
• 3.5 cups Vegetable broth
• 1/4 cup Vegetable oil
• 1 Lime

Steps

1. Blend the cilantro, poblano, onion, and garlic with a cup of broth into a vivid green puree.
2. Fry the rinsed, dried rice in hot oil until lightly golden, about 6 minutes.
3. Pour in the green puree and fry 2 minutes, then add the remaining hot broth.
4. Cover and cook on the lowest heat 18 minutes, then rest 10 minutes off the heat.
5. Fluff with a fork and squeeze over the lime.
6. The rice should be fluffy, fragrant, and brilliantly green — the elegant partner to any mole.

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