Arroz Verde, otherwise known as Mexican green rice, is a staple in the Southwest and in Mexico. This is a fragrant and easy rice to make, and in my version, I include roasted chilis – poblano and jalapeno – because they add so much more flavor. Green, herbaceous, fragrant and delicious, this is my recipe for Arroz Verde, which I learned while living in Texas.

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There are as many versions of Arroz Verde, or Mexican green rice, as there are chefs. Every home makes this differently, and the flavors can vary wildly from bland and boring to spicy.

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My version is packed with flavor, and I make it the same way I made it more than 20 years ago. The flavor starts with a roasted poblano and a roasted jalapeno. This adds incredible depth of flavor to the rice, and make sure you follow my chef’s trick of reserving a bit of the puree to stir into the rice at the end. This will really bring the flavor to life, and after one bite, you’ll never want to make Arroz Verde any other way!

A cross between arroz poblano and cilantro rice, grab some chilis and your skillet and get cooking!

ingredients

• Olive oil
• Long-grain rice – Use white long-grain rice.
• Poblano chili – Just 1 poblano.
• Jalapeno – Use 2 if you like it spicy.
• Parsley – Tough stems removed.
• Cilantro
• Green onions
• Garlic – Fresh garlic cloves.
• Chicken broth – Use low or no sodium added to control the salt.
• Water
• Cumin powder
• Lime – Fresh lime juice.

How to make Arroz Verde

Start by charring the poblano and jalapeño peppers. I like to use a cast-iron grill pan because it gives you even char marks indoors, but you can also place them directly over a gas flame until blistered all over. Once charred, transfer the peppers to a heatproof glass bowl, cover tightly with plastic wrap, and let them steam for about 2 minutes. This makes the skin easy to remove. Gently brush off the skins with a paper towel, then cut the peppers in half and discard the seeds.

Add the peeled peppers, parsley, cilantro, green onions, garlic, and ¼ cup chicken broth to a high-powered food processor. Pulse until you have a fine green puree. This is the flavor base of your rice, so I like to blend it until it’s very smooth.

In a saucepan with a heavy bottom (I love my enameled Dutch oven for this because it holds heat evenly), heat the oil over medium-high. Add the rice and stir with a silicone spatula to coat each grain. Toast the rice for about 3 minutes, until it’s lightly golden brown and nutty-smelling.

Pour in the remaining broth, water, and all but 2 tablespoons of the green puree. Stir well, bring it to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid — this is key for fluffy rice — and let it simmer for about 20 minutes, or until the rice is tender.

When it’s done, fluff the rice with a rice paddle or fork, then stir in the reserved puree for a final burst of color and freshness. Season with salt and pepper to taste, and finish with a squeeze of lime. Serve hot and enjoy your vibrant, flavorful Arroz Verde!

Chef Jenn’s Tips

• You can also char the peppers under the broiler if you don’t have a grill or gas stove. Just put the chilis right on the oven rack as close to the element as possible. Turn them frequently with tongs to get an even char.
• Reserve 2 spoonfuls of the herb and chili puree and mix it into the rice before serving.
• Toasting the rice before cooking helps it absorb the flavors better.
• For an even more robust flavor, you can use homemade chicken broth or bone broth.
• For vegan Arroz Verde, use vegetable broth.
• A squeeze of lime at the end brightens up the flavors beautifully.

RECOMMENDed

Make It A Meal

I love serving this delicious Arroz Verde with Mexican-inspired meats like chicken or carnitas, as well as with seafood like shrimp or salmon. It will also elevate taco night when you pair it with Baja Fish Tacos or more humble Tacos Dorados.

Storage

Arroz Verde is best enjoyed fresh, but if you happen to have leftovers, store them in an airtight container in the fridge for up to 3 days. This dish also freezes well. Just place the cooled rice in a freezer-safe bag, squeeze out the air, and it can be stored in the freezer for up to one month.

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5 from 47 votes

Arroz Verde

Herbaceous and filled with amazing flavors from poblanos, jalapeno, and garlic, this fragrant and delicious rice pairs perfectly with all your favorite Mexican meals!

Course Side Dish

Cuisine Mexican

Keyword mexican rice, rice, rice dish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 197kcal

Author Chef Jenn

Equipment

• high-powered food processor
• tight-fitting lid
• rice paddle

Ingredients

• 2 teaspoons olive oil
• 1½ cups long grain rice
• 1 poblano chili charred and skin removed
• 1 jalapeno charred and skin removed
• 1 cup parsley stems removed
• 1 cup cilantro
• 2 green onions white and green parts; root end removed
• 2 cloves garlic
• 2 cups chicken broth use low or no-sodium added
• 1 cup water
• 1 tablespoon lime

Instructions

• Char the poblano and jalapeno on a grill over a flame or right on your gas burner until charred. Then put the chilis into a bowl and cover tightly with plastic wrap and let them steam for 2 minutes.
• Remove the charred skin by brushing it off with a paper towel.
• Cut the chilis in half lengthwise and discard the seeds.
• Add the chilis, parsley, cilantro, green onions, garlic, and ¼ cup of broth to a food processor and pulse until a fine puree.
• Heat the oil in a saucepan with a tightly fitting lid, over medium-high heat. Add the rice and stir to coat the rice, and toast the rice for 1-2 minutes or until lightly golden brown. Set this aside.
• Add the remaining broth and water to the rice along with all but 2 tablespoons of the pureed herbs and chilis, and a teaspoon of salt to the rice.
• Put the lid on the rice and turn the heat to high and bring the rice to a boil. When the rice boils, turn the heat down to a bare simmer and simmer until cooked, about 20 minutes.
• Fluff the rice with a fork and stir in the remaining 2 tablespoons of puree.
• Season with salt and pepper to taste and a squeeze of lime.
• Serve and enjoy!

Notes

Chef Jenn’s Tips

• You can also char the peppers under the broiler if you don’t have a grill or gas stove. Just put the chilis right on the oven rack as close to the element as possible. Turn them frequently with tongs to get an even char.
• Toasting the rice before cooking helps it absorb the flavors better.
• Reserve a few spoonfuls of the puree to stir into the cooked rice for a flavor boost.
• A squeeze of lime at the end brightens up the flavors beautifully.

Nutrition

Serving: 0.5cups | Calories: 197kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 303mg | Potassium: 193mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1163IU | Vitamin C: 34mg | Calcium: 40mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.