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

Mexican Green Rice - Poblano Arroz Verde with Grilled Vegetables, Healthy, Plant-Based, Oil-Free, Spicy Gluten-Free Vegan Recipe

Mexican Green Rice - Poblano Arroz Verde with Grilled Vegetables, Healthy, Plant-Based, Oil-Free, Spicy Gluten-Free Vegan Recipe

Chef's Tip:  Poblano peppers are roasted with onion and garlic for a smoky, spicy green sauce.  For less heat, you can swap out the poblanos for green bell peppers in this healthy, plant-based, Mexican recipe

Chef's Tip:  Poblano peppers are roasted with onion and garlic for a smoky, spicy green sauce.  For less heat, you can swap out the poblanos for green bell peppers in this healthy, plant-based, Mexican recipe

Chef's Tip: Grill any of your favorite vegetables for this healthy, plant-based vegan recipe.  Summer squash and zucchini are nice, but you can also enjoy this with asparagus, mushrooms, sweet onion, and red bell peppers

Chef's Tip: Grill any of your favorite vegetables for this healthy, plant-based vegan recipe.  Summer squash and zucchini are nice, but you can also enjoy this with asparagus, mushrooms, sweet onion, and red bell peppers

Chef's Tip - Cooking the rice in the Green Poblano Salsa Verde adds healthy, Mexican flavor to the whole grain, gluten-free, oil-free, rice

Chef's Tip - Cooking the rice in the Green Poblano Salsa Verde adds healthy, Mexican flavor to the whole grain, gluten-free, oil-free, rice

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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Mexican Green Rice - Poblano Arroz Verde with Grilled Vegetables, Healthy, Plant-Based, Oil-Free, Spicy Gluten-Free Vegan Recipe Pin

Procedure

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.
 


Step-by-Step Photos:

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%


What's the easiest, cleanest way to roast off a big batch of peppers? Join Chef Katie Simmons in the kitchen as she shows you how to roast off a variety of peppers -- from Poblanos to Sweet Red -- just like a chef. This secret trick is used in professional restaurants and kitchens.