Arroz Verde (Mexican Green Rice)

A white bowl with arroz verde garnished with cilantro and sliced peppers.

Arroz Verde (Mexican Green Rice)

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.

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 120kcal

Author Ana Frias

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, cilantro, salt and pepper. Puree until smooth and well combined. Set aside
½ cup fresh cilantro, 2 cups chicken or vegetable broth, ½ teaspoon table salt, ¼ teaspoon fresh black pepper, 1 tablespoon chicken or vegetable bouillon
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.

Nutrition