Arroz Verde

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Arroz Verde

Cooking time:

  • 60 minutes in total
  • 10 minutes to prep
  • 50 minutes of cooking

Serves: 2


  • 300 g white rice
  • 4 sprigs of cilantro
  • 2 cloves of garlic
  • ½ onion (roughly chopped)
  • 2 poblano peppers (roughly chopped)
  • 100 ml vegetable oil
  • 120 ml cold water
  • Salt, to taste


Spice up your next meal with a side of Arroz Verde also known as green rice. Traditionally, Mexican rice is made with tomatoes to give it the signature red color, but arroz verde is completely different. Instead of being made with a tomato-based broth, this rice is cooked with poblano and cilantro for a green look. This side dish pairs well with mole and chicken, enchiladas, burritos, tacos or any type of meat or seafood.


  1. Heat enough water to cover the rice, and leave rice in water for 5 minutes. Drain the rice in a strainer and rinse in cold water – let the rice drain for a few minutes.
  2. In a pan heat vegetable oil and stir rice into the heated oil. Fry the rice at high heat until lightly golden, making sure to turn rice regularly.
  3. Once the rice is golden, drain around half the remaining oil (this won’t be used again).
  4. In a blender add cilantro, garlic, onion, poblano, and the cold water. Blend until smooth. If you need to add more water, do so, but look to use as little water as possible.
  5. Pour the blended ingredients into the hot pan with rice and fry at high heat. Make sure to stir continuously and scrape the bottom. When the rice is dry, add the broth and salt to taste.
  6. Cook the mixture at medium heat, uncovered, for around 15 minutes, or until all liquid has been absorbed and small air holes appear on the surface of the rice.
  7. Cover the pan with a lid and cook for another 5 minutes. Remove pan from heat and cover the rice with a piece of cloth. Let it sit in its own steam for another 20 – 25 minutes.
  8. Try it with Chicken and Mole. Buen Provecho!