Poblano Arroz Verde with Grilled Vegetables

This vegan gluten-free, fat-free Mexican dinner recipe is great for summer grilling with a smoky, spicy twist.  Poblano peppers provide the base for a flavorful, healthy sauce.  Use the sauce for any of your favorite grilled vegetarian dishes.

MEDIUM              Servings: 4       Ready In: 60 minutes

Ingredients

2 Poblano peppers
1/2 onion
2 cloves garlic
1/2 cup chopped cilantro (about 1 bunch)
1/4 tsp. salt
3/4 cup brown rice (medium or long-grain)
1 zucchini
1 summer squash
1 red onion


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Gather ingredients. Preheat oven to 425 F. 

For the Poblano Salsa Verde: Dice the onion. Seed and dice the poblano. 
Place in a baking dish with the garlic and 1 cup of water (enough to cover the bottom of the pan). 
Roast at 425 F for about 20 minutes, until peppers are soft. 
When peppers and onions are starting to brown, remove from the oven. 
Add the Poblano onion mixture to a blender along with the 1/2 cup chopped cilantro. 
Add 1/2 cup of water, 1/4 tsp of salt, and puree. 
Puree until smooth. 
Add more water, if needed, to reach a smooth consistency. 
Taste to adjust seasoning. 

For the Arroz Verde: In a medium pot, combine the rice, 1/2 cup of the Poblano Salsa Verde, and 1 cup of water. 
Cover, bring to a boil, and then reduce to a simmer. 
Cook until rice is tender, about 20-25 minutes. 

For the Grilled Vegetables: While the rice cooks, grill your vegetables. 
Preheat a grill or grill pan over high heat. 9 Slice the zucchini, summer squash, and onion into 1/2-inch thick slices. 
Grill the veggies about 5 minutes each side, until lightly charred.
Remove, season with salt and pepper, and keep warm until ready to serve. 
When rice is tender, remove the lid and fluff. 

Serve a spoonful of the Poblano Salsa Verde with a pile of the Arroz Verde and a pile of grilled vegetables.

Tips: Remove the seeds and ribs of the poblano for a milder sauce.  If it's still too spicy, double the amount of onion or swap out one green bell pepper for one of the poblanos.  For a spicier version, add half of a jalapeno to the poblanos before roasting.
 

Nutrition Facts

Amount Per Serving (1/4 recipe)

Calories 181.66

Calories From Fat (7%) 12.65
% Daily Value
Total Fat 1.52g 2%
Saturated Fat 0.33g 2%
Omega-3 Fatty Acids g 
Omega-6 Fatty Acids g 
Cholesterol 0mg 0%
Sodium 159.88mg 7%
Potassium 578.61mg 17%
Total Carbohydrates 38.32g 13%
Fiber 4.55g 18%
Sugar 5.39g 
Protein 5.53g 11%
Calcium 81.28mg 8%
Iron 40.35mg 224%
Vitamin A 832.57IU 17%
Vitamin C 2.03mg 3%


Join Chef Katie in the rice aisle for a tour of rice varieties. There's brown rice, white rice, jasmine rice, sweet rice, Calrose rice, and Black Thai (or purple sticky) rice. Plants-Rule