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This arroz verde recipe is the most vibrant and flavorful green rice made with roasted poblano peppers, jalapenos and fresh cilantro. Easy to make and the perfect side dish!
Green Rice Recipe (Arroz Verde)
If you're looking for a flavorful side dish that is easy to make and is big on flavor, this is a recipe you need in your recipe rotation. It is Arroz Verde, or Green Rice, and you're going to love it.
Arroz verde translates to "green rice", as it is a simple dish of rice that is simmered with a puree of roasted poblano peppers, jalapeno and lots of fresh chopped cilantro.
The combination imbues the rice with it's vibrant green hue as well as its characteristic flavor. Try it with Classic Stuffed Peppers.
There are slightly different ways to make it, with variations in peppers used and other vegetables, such as spinach. It is very popular in Mexican cuisine, though you'll also find green rice in South American, such as Colombian and Peru.
My arroz verde recipe is more of a Mexican version, with a focus on the roasted poblano, jalapeno and cilantro. I hope you enjoy it.
Let's talk about how to make arroz verde, shall we?
Arroz Verde Ingredients
- Peppers: You'll need poblano peppers and jalapeno pepper. You can use serrano peppers for a spicier version
- Other Vegetables: Onion, garlic, cilantro
- Chicken Stock: You can also use vegetable stock
- Olive Oil: For cooking
- Rice: Use long grain white rice for this, though medium grain will work as well. You can make this with brown rice, also
- Salt: To taste. You can use other seasonings, if desired
- For Serving: Fresh squeezed lime wedges, chopped cilantro, sliced peppers, spicy chili flakes
How to Make Arroz Verde (Green Rice)
- Roast the Poblano Peppers:
- Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up. Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up. Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems removed. Rough chop the poblanos and set them aside
- Make the Puree:
- Add the roasted poblanos, jalapeno, onion, garlic, cilantro, chicken stock and salt to taste to a food processor or blender and blend until smooth. Set Aside
- Prep the Rice:
- While the poblanos are roasting, rinse and drain the rice 3 times, or until the water runs clear. Heat the oil in a large pan or pot to medium-high heat. Add the rice and stir. Cook a few minutes stirring, until it begins to brown, about 5 minutes
- Make the Green Rice (Arroz Verde):
- Pour in the reserved green puree. Bring to a boil, then reduce the heat. Cover and simmer on low for 25 minutes, or until the rice absorbs all of the liquid, fluffing the rice a bit with a wooden spoon a few minutes before it is done. Cooking times can vary a bit for rice. Just keep an eye on it
- Garnish and Serve:
- Remove from heat. Fluff up the rice with a fork, then garnish and serve. Great with fresh squeezed lime juice
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Frequently Asked Questions
- → What makes arroz verde green?
The green color comes from a blended mixture of roasted poblano peppers, jalapenos, cilantro, onion, and garlic.
- → Can I make arroz verde less spicy?
Yes, omit the jalapenos or substitute with a mild pepper like Anaheim for a gentler flavor.
- → Is arroz verde vegetarian?
It can be made vegetarian by using vegetable stock instead of chicken stock.
- → What type of rice is best for arroz verde?
Long grain white rice is preferred for its texture, though medium grain or brown rice also work.
- → How do I serve arroz verde?
Serve it as a side dish with Mexican mains, or add protein to enjoy it as a complete meal.
- → Can I add other vegetables to arroz verde?
Yes, you can include spinach, corn, peas, or bell peppers for extra color and nutrition.