Name: Microwave Arroz Verde
Prep time: 5 min
Cook time: 18 min
Total time: 33 min
Yield: 6
Cuisine: Mexican, American
Ingredients: 1 cup long-grain white rice, rinsed and drained (see Recipe Note); 1 tablespoon olive oil; 2 cups chicken stock, divided; 1 small (3-ounce) poblano pepper, seeded and coarsely chopped (2/3 cup); 1 cup loosely packed fresh cilantro leaves and tender stems; 1 cup loosely packed fresh flat-leaf parsley leaves; 1/2 cup coarsely chopped white onion (from 1 small [6 oz.] onion); 2 cloves garlic; 1/2 teaspoon kosher salt; Lime wedges, for serving

Microwave Arroz Verde

Make arroz verde, a bright green herby rice, in the microwave in under 30 minutes.

33 min total 5 min prep 18 min cook 6 187 cal

Instructions

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1 Stir the rinsed and drained rice, oil, and 1 3/4 cups chicken stock in a medium microwave-safe bowl. We used an 8-cup glass measuring cup. Microwave, uncovered, on high until liquid is absorbed, 10 to 12 minutes.
2 While rice cooks, process the poblano pepper, cilantro, parsley, onion, garlic, salt, and the remaining 1/4 cup chicken stock in a food processor, undisturbed, until mostly smooth, about 1 minute.
3 Stir herb mixture into rice mixture. Cover tightly with plastic wrap and microwave on high until liquid is absorbed and rice is just toothsome in the center, 4 to 6 minutes. We developed and tested the recipe in a 1,000 and 1,250-watt microwave, and cook times for both were the same. You may need to cook the rice for longer, in 1-minute intervals, depending on the power of your microwave. Taste the rice (careful it will be hot!) and cook for longer if needed. Let the rice steam, still covered, for 10 minutes. Remove and discard the plastic wrap. Use a fork to fluff the rice, and serve with lime wedges for squeezing on top before eating. Did you love the recipe? Leave us stars below!