Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...
Arroz verde — or green rice — brings color and flavor to this gluten-free chicken dinner
This chicken and rice dish is anything but boring or basic. The rice goes green thanks to roasted poblano chilies, cilantro and some canned Hatch chiles. Serve this rice along with grilled chicken for a vibrant and colorful gluten-free meal.
Arroz verde — or green rice — is a punch of flavor that goes well with just about any protein or vegetable. I’ve cooked up this traditional Mexican side dish and served it with simple grilled chicken.
You’ll love the flavor and the color of this dish too. I went on the spicy side of things by adding some Hatch chiles to the mix, but you could use jalapeño if you don’t want the heat from them.
Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.
2 poblanos, roasted, seeds and skin removed, chopped coarsely
1/3 cup cilantro leaves, extra for garnish
1/4 cup coarsely chopped onion
2 garlic cloves
1/2 teaspoon diced canned Hatch chiles or 2 – 3 teaspoons diced jalapeño (more or less, to taste)
1-1/2 cups gluten-free vegetable broth, divided
1/2 teaspoon salt (or less if the vegetable broth is salty)
1/4 teaspoon ground black pepper
1-1/2 tablespoons vegetable oil
1 cup white rice
1 teaspoon lime juice
Cotija cheese crumbles, for garnish (optional)
To a blender, add the poblanos, cilantro, onion, garlic, Hatch chiles and 1/2 cup of vegetable broth. Add the salt and black pepper, and blend until smooth.
To a medium skillet over medium-high heat, add the oil. When the oil is hot, add the uncooked rice, and cook, stirring, for a few minutes.
Add the blended mixture to the rice, and mix to combine. Add the remaining vegetable broth to the rice, stir, and bring to a boil. Reduce the heat, and simmer, covered, until the liquid is absorbed (15 – 20 minutes).
Add the lime juice to the top of the rice, and serve with the grilled chicken, garnished with torn cilantro leaves and cotija cheese crumbles.