Storing And Managing Leftovers!

Cool Properly: Allow the rice to cool to room temperature before storing. This helps prevent condensation and sogginess.

Transfer to Container: Place the cooled rice in an airtight container. This helps maintain its flavor and texture.

Refrigerate: Store the container in the refrigerator. Arroz Verde can be kept in the fridge for up to 3 days.

Freeze (Optional): For longer storage, transfer the cooled rice to a freezer-safe bag or container. Label it with the date and contents. It can be frozen for up to 3 months.

Reheat: To reheat, use a small amount of water or broth to help restore moisture. Heat it on the stovetop over low heat, stirring occasionally, until warmed through. You can also microwave it, adding a splash of water and covering it with a damp paper towel to prevent drying out.

Rinse and roast the poblanos in the oven at 400°F for about 30 minutes.
Let the poblanos cool, then peel off any loose skin, and discard the stems and seeds.
Blend the roasted poblanos with 1/2 small onion, 1 peeled garlic clove, 10-15 sprigs of cilantro, and a handful of spinach (if using). Add a splash of stock if needed to blend smoothly.
Heat a splash of olive oil in a saucepan over medium heat. Add 1 cup of rice and cook, stirring regularly, until the rice is opaque and golden brown.
Stir in the blended mixture and cook for a couple of minutes. Add 1.5 cups of stock and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to simmer, cover, and cook for 15-20 minutes until the liquid is absorbed.
Remove from heat and let it sit, covered, for a few minutes.
Taste and adjust the salt if needed, then serve. Store leftovers in an airtight container in the fridge.

What To Serve With Arroz Verde?