Arroz verde is a refreshing Mexican rice dish flavored with green chiles and cilantro. Make this easy green rice recipe in just 45 minutes!
This Mexican rice is made with a puree of chiles and cilantro to give it its earthy color.
Ingredient Notes for Arroz Verde
- Long grain white rice – Avoid using short grain rice; it has too much starch. That extra starch makes it clump together.
- Poblano chiles – substitute Anaheim chiles to make the dish less spicier
- Garlic – fresh cloves or 1 teaspoon minced
- Onion – white, yellow, or red onion; your choice
- Chicken stock – vegetable broth or stock will also work
- Vegetable oil – or any other neutral cooking oil
- Cilantro– if you don’t like the flavor of cilantro, flat leaf parsley will be fine.
Video: Making Green Rice
Want to see the process of making this dish from start to finish? Just watch the video located in the recipe card at the bottom of this post.
- Soak and rinse the rice.
Doing this removes any small debris, as well as the starch on the surface of the rice. Too much starch causes the rice to clump together and feel a little gummy when cooked.
Removing it creates rice that has a light, fluffy texture.
- Make the arroz verde puree.
First, remove the stems and seeds from the peppers and cut the onion in half.
Next, add them to a hot, dry skillet and cook until they start to blister and char. This releases the oils and brings out the flavor.
Transfer the peppers and onion to a blender. Puree with the stock, garlic, and salt until smooth.
- Cook the rice.
Toast the rice in a skillet with some oil, then stir in the chile puree.
Simmer covered for about 20 minutes, then remove from heat and fluff with a fork.
Put the lid back on the arroz verde and let it rest for another 10 minutes. This allows the moisture to redistribute through the rice so it’s the right texture when serving.
Arroz Verde Recipe Notes
- You may need more chicken stock (up to 2 cups total) depending on the brand of rice you use. Check the liquid requirements on the package and make adjustments as needed.
- Wear gloves when handling the peppers so the oils aren’t accidentally transferred to your face. If you don’t have gloves, wash your hands with dish soap after putting the peppers in the blender.
Freezing Cooked Rice
Cooked rice will last in the freezer for up to two months. Here’s how to do it:
- Let the rice cool completely before storing it. Divide into smaller portions, or at least the amount you’ll be using each time.
- Spoon into ziploc bags, then label the bags with the type of rice and the date you froze it.
- Spread the rice around in the bag so you can store them flat – this lets you stack multiple bags on top of each other and saves you overall freezer space.
- To reheat, steam the rice with a little bit of liquid in the microwave or on the stovetop.
Other Mexican Rice Recipes to Make
Arroz Verde (Green Rice) + Video
- 1 cup long grain white rice
- 2 poblano chiles stem and seeds removed (optional)
- 1 jalapeño stem and seeds removed (optional)
- 2 garlic cloves
- 1 small onion cut in half
- 1/2 tsp salt
- 1 1/4 cups chicken stock
- 3 tbsp vegetable oil
- 1/4 cup cilantro chopped fine
- In a medium sized bowl add the rice and cover with boiling water. Allow to soak for 15 minutes. Drain, rinse with cold water, shake off excess water and set aide.
- Dry roast the poblanos, jalapeño and onion in a hot skillet until they start to blister and char slightly. Add to a blender along with the garlic, salt and chicken stock. Puree until smooth.
- Add the oil to a skillet or Dutch oven over medium heat and cook the rice for 2 minutes or so, stirring to coat, until golden in color. Add the chile puree. Bring to a boil, cover and reduce to simmer for 20 minutes.
- Remove from heat, add cilantro and fluff with fork. Cover again and let rest 10 minutes. Season to taste before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.