Arroz Verde
This easy and flavorful Arroz Verde, or green rice, is a staple in our house and perfect for serving with tacos, enchiladas, and more!
It combines perfectly fluffy rice with the spicy and herbaceous flavors of poblano, cilantro, parsley, serrano, and lime for the perfect Mexican side dish.
Table of Contents
One Pot Arroz Verde
If I took stock of the carbs that I enjoy with my meals, rice is my number one go to hands down. From fried rice, to Mexican rice, to risotto and steamed rice–it’s what I most often incorporate into my dinner routine.
I’m always looking for ways to jazz things up and this arroz verde is so flavorful, it’s quickly become a new favorite. I love serving it alongside my chicken tinga tacos, my dad’s red chile enchiladas, or as part of my chipotle beef burrito bowls. The options are endless!
The rice is so flavorful thanks to a green sauce puree made with poblanos, cilantro, parsley, onion, garlic, and a serrano for a bit of heat. As the rice cooks in the green sauce it gets so fluffy and flavorful and at the end we finish it with some peas and a squeeze of fresh lime.
What is Arroz Verde?
In Spanish, “arroz verde” literally translates to ‘green rice’. Long grain white rice is fried in a bit of oil to give it a nutty character, then it’s simmered in a green chile and herb broth until fluffy.
Traditional Mexican rice is typically reddish orange from being cooked in a tomato-based broth so this is an alternative method. Both are absolutely delicious, but arroz verde is a great option when you’re looking to mix things up!
How to Make Arroz Verde
I recommend making this recipe in a dutch oven for even heat distribution.
Tools Needed
Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- poblanos
- serrano (or jalapeño for milder spice)
- white onion
- garlic
- long grain rice
- olive oil
- water or broth
- cilantro
- parsley
Step-by-Step Photos & Instructions
- Char or roast the poblanos. Char the poblanos over a gas stove burner until blackened all over. Alternately, place the poblanos on a greased baking sheet under the broiler for 10 minutes, until blackened. Transfer the charred poblanos to a heat safe bowl covered with plastic wrap or to a ziplock bag. Once cool, peel as much of the skin off the peppers as you can and remove the stems.
- Make the green broth. In the bowl of a food processor or blender carafe, combine the poblanos, serrano, onion, garlic, cilantro, parsley, and 3/4 cup of the water. Blend until very smooth, then set aside.
- Rinse the rice. Place the rice in a fine mesh strainer and rinse really well with cold water until the water runs clean. Let the rice drain for 10-15 minutes.
- Toast the rice. Heat the olive oil in a 4 qt dutch oven over medium heat. Once the oil is hot, add the rice and toss it well to coat it in the oil. Let the rice cook, stirring occasionally, for 6-8 minutes or until some of the grains are starting to turn golden brown.
- Simmer. Pour in the green broth and the rest of the water and stir well. Season the rice with salt and pepper. Bring the rice to a simmer, cover the pot, lower the heat to low, and cook for 18 minutes. Remove the pot from the heat and let it rest for 10 minutes without removing the lid.
- Finish the rice. Use a fork to fluff the rice and fluff in the peas. Cover for another 5 minutes and let the residual heat warm the peas. Finish the rice with the lime juice and season to taste with salt and pepper.
Storage Instructions
Any leftover arroz verde can be stored in an airtight container in the fridge for up to 5 days. You can also freeze leftovers in a freezer-safe ziplock bag for up to 3 months.
Defrost frozen rice in the fridge overnight before reheating.
Serving Suggestions
Arroz verde is super versatile and perfect for swapping in in place of traditional Mexican rice. Here are some of my favorite dishes to serve green rice with:
Green rice also makes a great base for bowls like my chipotle beef burrito bowls or shrimp burrito bowls. It’s perfect for meal prep or any time you want to switch it up from plain steamed rice.
If you’re bored of the same old side dishes, you gotta give this Arroz Verde a try! It’s so fresh and flavorful and is perfect for meal prep or serving with your favorite Mexican main dishes. If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Rice Dishes to Try
Ham Fried Rice
Lemon Dill Rice
Stovetop Mexican Rice
Cacio e Pepe Risotto
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Arroz Verde (Mexican Green Rice)
Ingredients
- 2 large poblano peppers
- 1 serrano pepper, seeds optional
- 1/2 white onion, chopped
- 2 garlic cloves
- 1 cup chopped cilantro leaves and tender stems
- 1/2 cup chopped Italian parsley leaves
- 2 1/2 cups water, divided
- 4 tablespoons olive oil, divided
- 1 1/2 cups long grain rice
- 3/4 cup frozen peas, optional
- 1 lime, juiced
- kosher salt and freshly cracked black pepper
Instructions
- Char or roast the poblanos. Char the poblanos over a gas stove burner until blackened all over. Alternately, place the poblanos on a greased baking sheet under the broiler for 10 minutes, until blackened. Transfer the charred poblanos to a heat safe bowl covered with plastic wrap or to a ziplock bag. Once cool, peel as much of the skin off the peppers as you can and remove the stems.
- Make the green broth. In the bowl of a food processor or blender carafe, combine the poblanos, serrano, onion, garlic, cilantro, parsley, 1 tablespoon of olive oil, and 3/4 cup of the water. Blend until very smooth, then set aside.
- Rinse the rice. Place the rice in a fine mesh strainer and rinse really well with cold water until the water runs clean. Let the rice drain for 10-15 minutes.
- Toast the rice. Heat the rest of the olive oil in a 4 qt dutch oven over medium heat. Once the oil is hot, add the rice and toss it well to coat it in the oil. Let the rice cook, stirring occasionally, for 6-8 minutes or until some of the grains are starting to turn golden brown.
- Simmer. Pour in the green broth and the rest of the water and stir well. Season the rice with salt and pepper. Bring the rice to a simmer, cover the pot, lower the heat to low, and cook for 18 minutes. Remove the pot from the heat and let it rest for 10 minutes without removing the lid.
- Finish the rice. Use a fork to fluff the rice and fluff in the peas. Cover for another 5 minutes and let the residual heat warm the peas. Finish the rice with the lime juice and season to taste with salt and pepper.
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