Arroz Verde is a delicious and healthy rice recipe, perfect for any meal! You’ll love the flavor combo of the poblano pepper with cilantro and spinach. Yum! This beautiful green rice goes with anything, from enchiladas, tacos and even stews.
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Green Rice
This rice has a very aromatic smell due to the all the herbs and spices it was cooked with. Much more than the red and white rice. This Mexican Green Rice recipe is so good, you will want to eat it plain, straight out of the pot! It starts with sauteing the rice with onion then infused with a sauce made out of poblano pepper, cilantro and spinach to finish it up.
There are a few variations you can make to the ingredients used so you’re more than welcome to customize it to your liking. See the ingredients section along with my suggestion for substitutes.
The rice is lightly toasted in oil until fragrant, then simmered in a smooth green sauce made from poblano, cilantro, spinach, onion, and garlic, which colors every grain as it cooks. The poblano adds a mild heat, the herbs bring freshness, and the spinach rounds everything out without tasting “green.” When it’s done, the rice stays fluffy and separate, with a clean, savory flavor that works just as well as a side or as a base for bowls.
I hope you get to make it…. Let me know how much you like it (I know you will!)
♥️ xo, Ana
**This post was originally published on August 2022. It has been updated to be more helpful.
Recipe Notes
| Prep ⏰ | Cook ⏲️ | Rest ⏱️ | Total Time |
| 10 mins | 20 mins | 0 mins | 30 mins |
🍽️ Servings: 8 Servings
⭐️ Difficulty: Easy/Moderate
♥️ What’s to love: Adding the greens to the rice is the perfect way to eat good for you veggies! Plus it’s Meal prep friendly: You can prep a big batch of this rice and use it all week!
🛒 Featured & Substitutes Ingredients: Long grain rice, poblano peppers, cilantro, spinach onion, fresh garlic and chicken or vegetable broth.
- The Chile: Use poblano pepper or jalapeño. I recommend Poblano as it’s mild and the rice can be eaten by the entire family. Or you could do a combination of both peppers if you prefer to have a small kick to the rice.
- Substitute: Green bell peppers or fire roasted hatch chiles.
- The herbs: You can choose your prefer herbs but the original recipe is made with cilantro only. On this recipe I added a cup of fresh spinach since it enhances the green color plus is a great way to add more green leaves to your dish!
- Substitute or do a mix and match: Parsley, spinach, basil or epazote (the last two, I recommend you do a mix of herbs as their flavor tends to be too strong).
- The Veggies: Use 1 cup total of your prefer veggies: corn kernels or a combination of vegetables like peas and carrots (frozen or from a can).
**You’ll find the complete recipe and ingredient list in the card at the end.**
How To Make Arroz Verde
Making this green rice is easy peasy! Have all ingredients ready before you start as the preparation takes no time at all.
- Rinse rice: Place it in a small hole colander and rinse well with cold water. Drain to make sure it does not have any water residue. Set aside to drain well.
- Add 1 tablespoon of oil to a medium saucepan and heat over medium high heat. Add the ⅓ onion, garlic & poblano pepper and saute for about 2 minutes or until onion starts to get clear.
- STransfer to a blender and add 1 cup broth, cilantro, salt and pepper.
- Puree until smooth and well combined. Set aside.
- Saute Rice: On the same medium saucepan, add the oil and heat on medium high. Once the oil is hot, add the rice and sauté. When it starts to turn opaque add the chopped onion. Saute for another 2 to 3 minutes or so until the rice is dry and toasted.
- Add the corn, the green sauce mixture and remaining broth. Stir well to integrate all ingredients.
Tip! Use some of the broth to get the leftover sauce in the blender. Swirl it around and pour into the rice mixture. Make sure nothing goes to waste.
- Cover with a tight lid and bring to a boil. urn the heat to low and bring it to a gentle simmer. Cook undisturbed for 15 minutes.
- Now here is the key to make sure the rice stays fluffy: Remove rice from the heat, leaving the lid on, and let rest for another 15 minutes. Remove lid and cool for 5 minutes before fluffing it with a fork. Taste, season with salt if needed and serve with a wedge of lime.
Can this Arroz Verde be made with brown rice?
Yes! This green rice can be made with brown rice but increase the cooking time by 5 minutes. Also, you may have to add a few extra tablespoons of water so that it doesn’t dry out with the extended cooking time.
Ana’s Recipe Tips
- For this recipe use broth instead of water. It’s a total game changer to cook rice in either chicken or vegetable broth. It just adds so much flavor!
- I want to emphasize that rinsing is an important step since removing the starch, prevents gumminess. Rice that has been rinsed will have nicely separated grains.
- Use a heavy-bottom pot with a tight-fitting lid to prevent burning and uneven cooking.
- Measure liquid accurately; too much makes rice mushy, too little leaves it undercooked.
- Don’t lift the lid while cooking; steam is what cooks the rice.
What to serve with Arroz Verde
Serve this rice warm as a side dish or a healthy main dish by adding any grilled meat. Here are some recipe pairing ideas:
Print Recipe:
Arroz Verde (Mexican Green Rice) Recipe
Equipment
- 1 Medium saucepan
- Blender or food processor
Ingredients
- 1 cup long grain rice
- 2 Tablespoons oil (vegetable, avocado or grapeseed oil will work)
- 1 large poblano pepper (see notes on substitutions) - seeds removed and cut in pieces
- ⅓ medium white or yellow onion (chopped in large pieces) + 2 tablespoon of chopped onion, divided.
- ½ cup fresh cilantro - washed
- 1 cup fresh spinach
- 2 garlic cloves - peeled
- 2 cups chicken or vegetable broth - see note below
- 1 tablespoon chicken or vegetable bouillon
- ½ teaspoon table salt
- ¼ teaspoon fresh black pepper
- 1 cup corn kernels or a combination of vegetables like peas and carrots (frozen or from a can)
Instructions
- Rinse rice: Place it in a small hole colander and rinse well with cold water. Drain to make sure it does not have any water residue. Set aside to drain well.1 cup long grain rice
- Add 1 tablespoon of oil to a medium saucepan and heat over medium high heat. Add the ⅓ onion, garlic & poblano pepper and saute for about 2 minutes or until onion starts to get clear.1 large poblano pepper (see notes on substitutions), 2 garlic cloves
- Transfer to the blender and add 1 cup broth, the cilantro, spinach, salt and pepper. Puree until smooth and well combined. Set aside½ cup fresh cilantro, 2 cups chicken or vegetable broth, 1 tablespoon chicken or vegetable bouillon, ½ teaspoon table salt, ¼ teaspoon fresh black pepper, 1 cup fresh spinach
- Heat: On the same medium saucepan, add the other 1 tablespoon of oil and heat on medium high.
- Saute rice: Once the oil is hot, add the rice and sauté. When it starts to turn opaque add the 2 tablespoons of chopped onion. Saute for another 3 minutes or so until the rice is dry and toasted.
- Add: the corn, the green sauce mixture and remaining broth. Stir well to integrate all ingredients. Cover with a tight lid and bring to a boil.
- Turn the heat to low and bring it to a gentle simmer. Cook undisturbed for 15 minutes.
- Now here is the key to make sure the rice stays fluffy: Remove rice from the heat, leaving the lid on, and let rest for another 15 minutes. Remove lid and cool for 5 minutes before fluffing it with a fork.
- Taste, season with salt if needed and serve with a wedge of lime.
Notes
- Use poblano pepper or jalapeño. I recommend Poblano as it’s mild and the rice can be eaten by the entire family. Or you could do a combination of both peppers if you prefer to have a small kick to the rice.
- Substitute: Green bell peppers or fire roasted hatch chiles.
- The herbs: You can choose your prefer herbs but the original recipe is made with cilantro only. On this recipe I added a cup of fresh spinach since it enhances the green color plus is a great way to add more green leaves to your dish!
- Substitute or do a mix and match: Parsley, spinach, basil or epazote (the last two, I recommend you do a mix of herbs as their flavor tends to be too strong).
- If you don’t have chicken broth (or vegetable), you can add 2 cups of water + 1 chicken or vegetable bouillon cube. Dissolve the cube in the water prior to adding it to the rice.
How to Store & Reheat
Cool leftover rice quickly, then store in an airtight container.
Fridge: Keep refrigerated for up to 1 day. Reheat only once.
Freezer: Freeze rice flat in airtight containers for up to 2 months. To Reheat:- Stovetop: Warm in a saucepan with a splash of water and a little oil or butter. Cover and heat on low, stirring occasionally, until hot.
- Microwave: Sprinkle with water, add a little oil or butter, cover, and microwave in 1–2 minute intervals, stirring in between, until heated through.
Fantastic as always!!!
Step 3 on the recipe card also appears to include a list of ingredients. Took me a moment to realize you should ignore that. Thanks so much for the great recipe — making it for Thanksgiving this year to go with our tamales.
Hi there, I think I’m missing something! Where do I add the spinach?! I’m excited to have found this recipe.
Thanks!
Hi Kelly, you blend it with the cilantro. Sorry I missed to add that step on the recipe card but it has been added. Thank you for the heads up and I hope you enjoy!
xo,
Ana
Without a doubt, the best green rice recipe, tips on substitutions and ideas on sides. Thanks, Ana, for being so helpful and thorough~
Wow se ve delicioso ( Delish)
This arroz verde is super aromatic and delicious! It’s a great recipe for when you need a break from the standard red rice. Yum!
Thanks for the feedback Elizabeth! I’m delighted you liked it!