ARROZ CON CILANTRO RECIPES

Steps:

• In a medium saucepan, heat oil on medium. Add rice. Sauté for 4 mins until it’s a translucent, milky-white color.
• Pour rice and oil into a sieve over a bowl and drain.
• Add onion and garlic to the saucepan with any oil left in the pot. Sauté for 3 mins.
• Add rice, water (1 cup), broth, and salt.
• Use a fork to carefully stir together just until combined.
• Add cilantro, cover and simmer on low heat.
• After 10-12 mins, use a fork to dig a small hole in the middle of the rice until you reach the bottom. If there’s no water left, add ½ cup of hot water and cover.
• After 5 mins, make a small well again. If there’s no water, add ¼-½ cup of hot water and cover.
• This time the water should dry in ~2-3 mins. As soon as the water has dried up, take the rice off of the heat. Carefully fluff with a fork.
• Remove cooked pieces of cilantro (optional).
• Garnish with diced cilantro. Serve.

Steps:

• 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.
• 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.
• Heat 1 tablespoon oil in a medium saucepan over medium heat; cook onion and garlic until soft and translucent, about 5 minutes.
• Combine poblano peppers, onion, garlic, water, cilantro, and lime juice in a blender; blend until smooth.
• Heat remaining 1 tablespoon oil in a medium saucepan. Cook and stir rice, stirring frequently, until transparent, 2 to 3 minutes. Add poblano mixture and bring to a boil. Stir in chicken bouillon. Reduce heat to low, cover, and cook until rice has absorbed all liquid and is soft, about 20 minutes.
• Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.