This Arroz Verde (Mexican Green Rice) is a flavorful side for all kinds of dishes. It’s cooked in a broth flavored with poblano pepper, jalapeños, parsley and cilantro. It’s simple and delicious!
Looking for the perfect side for your taco night?
Look no further guys because this Arroz Verde (Mexican Green Rice) is it!
What is Arroz Verde?
If you’re new to Arroz Verde it’s a Mexican green rice dish that’s made by toasting your rice first in some oil and then cooking it with a purée of onions, poblano peppers, jalapeños, garlic, cilantro and parsley.
I know what you’re thinking because the first time I tried Arroz Verde I thought the same thing. I don’t like cilantro.
Well, even though I use cilantro in this recipe, I use more parsley and other veggies, so the taste is far from overpowering. Dare I say I even enjoyed the taste in this dish? Yes. Yes, I dare.
Arroz Verde (Mexican Green Rice) Ingredients
- olive oil
- long-grain white rice
- vegetable stock
- yellow onion
- poblano pepper
- salt and pepper
First, you’ll purée your onions, poblano pepper, jalapeño, garlic, parsley and cilantro in a small food processor or blender with some of the veggie stock until it’s nice and smooth.
Then you’ll toast your rice in a skillet in some olive oil. You’ll want to cook the rice to a nice light brown color. When it’s lightly browned, you’ll add your veggie purée, stir until well combined and cook for about a minute.
You’ll add your remaining stock and bring it to a boil before reducing to a simmer. Cover the pot and cook on low according to the package directions for the rice you’re using. When the rice is done cooking just remove it from the heat and let it stand covered for another 15 minutes before removing the lid.
When you remove the lid you’ll see the green purée will have settled right at the top of the rice. Just give it a gentle stir to redistribute, season with salt and peppers and some fresh lime juice and serve.
This Mexican side is so easy and so full of flavor. Hope you guys give it a go! It’ll be just perfect for your next Taco Tuesday and in the EPIC Honey Chipotle Chicken Bowl I’ve got headed your way next week!
Please let me know if you give this recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Arroz Verde (Mexican Green Rice)
As mentioned, if you’re not a fan of cilantro you can just omit, but coming from a someone who is not a cilantro lover I really enjoyed it in this dish.
This rice is wonderful as a side to any Mexican dish, added to bowls or even burritos.
More Delicious Mexican Recipes to Enjoy
Arroz Verde (Mexican Green Rice)Print Recipe Pin Recipe
- 1/2 cup yellow onion, roughly chopped
- 1 large poblano pepper, about one cup, seeded and roughly chopped
- 1 jalapeno pepper, stemmed, seeded and roughly chopped
- 2 cloves garlic, minced
- 1 cup parsley, chopped
- 1/2 cup cilantro, chopped
- 2 1/2 cups vegetable stock
- 1/4 cup olive oil
- 1 1/2 cups long-grain white rice
- salt and pepper, to taste
- 1 lime
- Place the onion, poblano, jalapeno, garlic, parsley and cilantro with 1/3 cup of the vegetable stock in a food processor. Pulse until mixture is smooth.
- In a Dutch oven or heavy duty pot, heat the olive oil over medium-high heat. Add the rice and stir. Continue to cook, stirring often until lightly browned about 7-10 minutes. Add the vegetable mixture from the food processor to the rice and cook for 1-2 minutes.
- Add the remaining vegetable stock. Bring to a boil and then reduce to a simmer. Cover and cook according to rice package directions.
- Remove from the heat and let the rice rest for another 15 minutes without uncovering. When you uncover the pot the puree will have settled at the top, so just gently mix to redistribute. Season with salt and pepper to taste and a squeeze of lime.
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