The green liquid is made by blending roasted chile poblano with onion, cilantro, garlic and some water. White rice is fried in oil, then the liquid is added, as well as yellow corn grains, small strips of chile poblano and salt. The rice is simmered until tender.
- Gironella De'angeli, Alicia (2006). Larousse de la cocina mexicana. ISBN 9789702216858