Green Brown Rice with Corn

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).

• Preparation Time: 15 mins
• Cooking Time: 58 mins
• Total Time: 1 hr 13 mins
• Calories: 276 Calories

Ingredients

• salt to taste
• 4 cups water
• 4 cloves garlic
• ¼ onion, chopped
• 3 tablespoons vegetable oil, divided
• 2 cups brown rice
• 4 ears corn, cut from cob
• 6 poblano chiles, deveined and cut into strips
• 1 sprig fresh epazote leaves

Recipe Instructions

Step 1

Cover brown rice with hot water and soak for 1 hour. Drain and rinse.

Step 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.

Step 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.

Step 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.

Step 5

Remove the rice from the heat and let stand, covered, for 10 minutes before serving.