Green Brown Rice with Corn
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Description
I did a little twist to traditional green rice (arroz verde) where I used brown rice and added corn to it so it becomes a much more filling side dish. You can just omit the epazote, which is hard to find here (look in Mexican markets).
Ingredients
- 2 cups brown rice
- 3 tablespoons vegetable oil, divided
- 4 ears corn, cut from cob
- ¼ onion, chopped
- 6 poblano chiles, deveined and cut into strips
- 4 cups water
- 4 cloves garlic
- salt to taste
- 1 sprig fresh epazote leaves
Directions
- 1. Cover brown rice with hot water and soak for 1 hour. Drain and rinse.
- 2. Heat 2 tablespoons oil in a saucepan over medium heat. Add rice and corn kernels and cook until rice is lightly browned, about 3 minutes.
- 3. Heat remaining 1 tablespoon oil in a large pot and cook onion and 3 poblanos until they have softened, about 5 minutes. Add rice and corn; mix well.
- 4. Combine remaining 3 poblano peppers, 1 cup water, and garlic in a blender; blend until smooth. Pour over rice and add remaining water. Add epazote and salt; bring to a boil. Reduce heat to low, cover, and cook until all the water is absorbed and rice is cooked through, about 45 minutes.
- 5. Remove the rice from the heat and let stand, covered, for 10 minutes before serving.
Nutrition Facts
serving: 8 servings
calories: 276.2 kcal
carbohydrates: 48.9 g
protein: 6.1 g
saturated fat: 1.2 g
sodium: 39.5 mg
fiber: 4.9 g
sugar: 3.2 g
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