Arroz Verde

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.

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
• Lime – Fresh lime juice.

How to make Arroz Verde

1. Char the poblano and jalapeno on a grill over a flame or directly on your gas burner until fully charred.
2. Place the charred chilis in a bowl, cover them tightly with plastic wrap, and let them steam for 2 minutes.
3. Brush off the charred skin from the chilis using a paper towel.
4. Cut the chilis in half lengthwise and discard the seeds.
5. Add the chilis, parsley, cilantro, green onions, garlic, and ¼ cup of chicken broth to a food processor. Pulse until a fine puree forms.
6. Heat the oil in a saucepan over medium-high heat, then add the rice. Stir to coat the rice and toast it until lightly golden brown. About 3 minutes.
7. Add the remaining broth, water, and all but 2 tablespoons of the pureed herbs and chilis to the rice. Bring the mixture to a boil with the lid on.
8. Once it reaches a boil, turn the heat down to a low simmer and cover the saucepan. Let it cook until the rice is done, about 20 minutes.
9. Fluff the cooked rice with a fork and stir in the remaining puree.
10. Season the rice with salt and pepper to taste, then add a squeeze of lime.
11. Serve and enjoy!

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.

RECOMMENDATIONS

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.

Step By Step Process

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