The Ferguson Recipes
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We don't need that stupid "Jump to the Recipe" BS!
Ingredients
4 canned poblano chilies, *or substitute 4 green peppers, each 4 inches in diameter
4 c. chicken stock, fresh or canned
1 c. coarsely chopped fresh parsley
1/2 c. coarsely chopped onions
1/4 t. finely chopped garlic
1 t. salt
1/8 t. freshly ground black pepper
1/4 c. olive oil
2 c. raw long grain rice
*Note(from original author): I don't know what poblano means, but I buy Ortega's or Ashley's canned large green chilies. Never tried this with green peppers.
4 c. chicken stock, fresh or canned
1 c. coarsely chopped fresh parsley
1/2 c. coarsely chopped onions
1/4 t. finely chopped garlic
1 t. salt
1/8 t. freshly ground black pepper
1/4 c. olive oil
2 c. raw long grain rice
*Note(from original author): I don't know what poblano means, but I buy Ortega's or Ashley's canned large green chilies. Never tried this with green peppers.
Directions
- Handle the chilies carefully as you wash out the thick white membranes and discard seeds.
- Pat them with a damp towel then let them rest a few minutes.
- Chop the chilies into chunks.
- Combine 1 cup of the chunks and 1/2 cup of stock in a jar of a blender and blend at high speed for 15 seconds.
- Then gradually add the remaining chilies and the parsley, onions, garlic, salt and pepper, blending until the mixture is reduced to a smooth puree.
- Pour the oil into a 2 - 3 qt. casserole and set it over moderate heat.
- When the oil is hot, but not smoking, add rice and stir constantly for 2 - 3 minutes until grains are coated with oil.
- Do not let them brown.
- Now add the puree chili mixture and simmer, stirring occasionally, for 5 minutes.
- Meanwhile, bring the remaining 3 1/2 cups of stock to a boil in a small saucepan and pour it over the rice.
- Return to a boil, cover the casserole and reduce the heat to its lowest point (I slide the casserole to an electric burner already set on low.)
- Simmer undisturbed for 18 - 20 minutes, or until the rice is tender and has absorbed all the liquid.
- Before serving, fluff the rice with a fork.
- If the rice must wait, remove the cover and drape the pan loosely with a towel.
- Place in preheated 250° oven to keep warm.
Servings
Serves 6-8 as a vibrant side dish
Nutrition Facts
Nutrition Per Serving (based on 6 servings) - Calories: 280; Total Fat: 10g (Saturated Fat: 1.5g); Cholesterol: 0mg; Sodium: 480mg; Total Carbohydrates: 43g (Dietary Fiber: 2g, Sugars: 1g); Protein: 5g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
I like my dad's comment that he didn't know what a poblano pepper was. He put this recipe in the Carl and Hugh cookbook sometime in the 60's or 70's, when he still lived in the San Francisco Bay Area and hadn't yet been exposed to the variety of Mexican foods that he would encounter when my parents moved to the San Joaquin Valley.
🧑🍳 The Cook:
J. Carl Ferguson, Jr.
🔑 Keywords:
vegetables,
rice,
Mexican
🗂️ Categories: 🌮 Mexican Food, 🍅 Veggies
📚 Cookbooks: Cooking with Carl, Hugh & Your Friends, From The Ferguson Family, The TFR Cookbook
Arroz Verde - Green Rice was added on February 28, 2007 and last updated on May 30, 2025.
🗂️ Categories: 🌮 Mexican Food, 🍅 Veggies
📚 Cookbooks: Cooking with Carl, Hugh & Your Friends, From The Ferguson Family, The TFR Cookbook
Arroz Verde - Green Rice was added on February 28, 2007 and last updated on May 30, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
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