Mexican Green Rice (Arroz Verde) Recipe

Arroz VerdeI’ve only been cooking with Poblano peppers for a couple of weeks, and I’m trying to find more ways to use them. I was excited to hear about Arroz Verde, or Green Rice, as a traditional Mexican side dish. It’s not something I’ve seen at my husband’s family gatherings, but it is traditional nonetheless and delicious!

We eat a lot of rice in this house, and I’m trying to get everyone used to different presentations of rice. It’s a great place to sneak some veggies into the meal! Plus, it’s always nice to have another vegan dish on the table. This recipe uses poblano chiles and cilantro to really rev up your rice…mild but flavorful!

Mexican Green Rice (Arroz Verde)

Vegan, Gluten-Free
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1 2/3 cups vegetable broth or water
2 poblano chiles (fresh), stem, seeds, and veins removed; roughly chopped
12 sprigs cilantro, plus extra for garnish
Salt, 1/4 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
1 tablespoon of high-heat oil, such as safflower
1 cup basmati rice
1 small white onion, roughly chopped
1-2 garlic cloves, peeled & sliced


  1. Combine poblanos and broth (or water) in a saucepan and bring to a boil. Cover and simmer for 10 minutes until the chiles are soft.
  2. (optional) Sauté onion and garlic in a little oil over medium heat until the onion is transparent but not browned.
  3. Combine onion, garlic, broth, poblanos and cilantro* in a blender or food processor. Blend until smooth. *I remove the stems from below the last leaf on each stalk, but blend the remaining portion of the stem.
  4. Strain the green mixture, add salt, and set aside.
  5. To cook the rice, add oil to the bottom of a saucepan on medium heat. Add the rice and stir often, until the rice looks white, but doesn’t brown, about 5 minutes.
  6. Pour the strained green mixture over the rice and mix well.
  7. Bring to a boil, then lower heat, cover and simmer for about 15 minutes.
  8. Turn off heat, let stand for 5-10 minutes covered.
  9. Fluff with a fork and serve!

This recipe is a great addition to a taco night, along with beans, and different taco fillings.

Inspired by Epicurious




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