Green Rice (Arroz Verde)
This post has been sponsored by USA Rice via the Healthy Aperture Blogger Network. I was compensated for my time. All opinions are 100% my own. #ThinkRice
Green Rice, also known as Arroz Verde, is an upgraded, special-occasion version of Mexican Rice. Go ahead, try something new! Your family is going to LOVE IT.
We all know what Mexican rice is: It’s the red, tomato-based rice on the side of every Mexican dish, ever. It’s often paired with refried beans, unless you skip the beans and double your rice.
Green Rice is a lot like that except instead of tomatoes, it’s made with poblano peppers and cilantro. That means loads of flavor and a pretty, green-flecked appearance.
That also means you’ll probably be skipping the beans and doubling your rice.
Green Rice is more than a pretty face and a flavor powerhouse, though. Rice packs a serious nutritional punch.
Whether you’re eating enriched white rice or whole grain brown rice, U.S.-grown rice provides more than 15 essential vitamins and minerals. It provides an affordable foundation for any meal whether you’re pairing it with lean protein, vegetables, or eating it on the side of your favorite Mexican dishes.
I came across a version of Green Rice in The San Francisco Chronicle Cookbook and was immediately intrigued. After reading through, it sounded a lot like my Restaurant-Style Mexican Rice, so I basically just modified that recipe to use poblanos instead of tomatoes.
The Chronicle recipe calls for roasted poblano peppers. I get “a kick” out of things like roasting poblano peppers, but I also tested the recipe with raw poblanos. And other bloggers have made the recipe with raw poblanos.
My point? You can make Green Rice with roasted poblano peppers OR with raw peppers. Either one.
Speaking of options:
Make the Poblano Puree in a Food Processor
I prefer using a food processor for my poblano puree. It is “more fun.” Maybe I like the way the blade whirs? Who knows.
But you could also:
Make the Poblano Puree in a Blender
It’s good to have options.
Green Rice Pilaf-Style
Just like my Restaurant-Style Mexican Rice, Green Rice is cooked in a small amount of oil, pilaf-style (while it’s still crunchy). This helps ensure the grains are separated and fluffy by the end.
While the Chronicle recipe finishes on the stove-top, I followed the Mexican Rice method and finished my rice in the oven. Why mess with a good thing?
Once the rice is out of the oven, fluff it with a fork, taste for salt and pepper, and garnish with a few cilantro leaves if you want.
Green Rice is great on the side of all your favorite Mexican dishes (such as these enchiladas as shown in the photos). I love it on burritos, on salads, and even plain garnished with cheese and sour cream.
Look for “Grown in the USA Rice” logo on packages of 100% domestically-grown rice in grocery stores. You’l help yourself (wholesome nutrition) and the planet (fewer food miles).
Save this Green Rice (Arroz Verde) to your “Side Dishes” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Green Rice (Arroz Verde)
Yield: 8 servings
Prep Time: 10 min
Cook Time: 50 min
Total Time: 1 hour
- 2 large poblano peppers, roasted and chopped (the roasting is optional, see notes)
- ½ cup chopped fresh cilantro, plus a few leaves for garnish
- 2 cloves garlic
- 2 cups water or chicken broth
- 1/3 cup vegetable oil
- 2 cups US grown long-grain white rice, rinsed (the rinsing is optional, see notes)
- 1 to 2 jalapeno peppers, stemmed, seeded, and minced (optional, wearing gloves is recommended)
- Salt and freshly ground black pepper
- Adjust an oven rack to the middle position and preheat oven to 350°F.
- In a food processor or blender, blend the poblanos, cilantro, garlic, and water.
- Heat the oil in a Dutch oven or a 3-quart saucepan until shimmering (see notes). Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
- Add jalapenos (if using) and stir until fragrant, about 15 seconds. Stir in poblano puree and 1 teaspoon salt. Bring to a boil.
- Cover and bake (or transfer to a baking dish and cover) until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time.
- Fluff rice with a fork. Season to taste with salt and pepper and garnish with reserved cilantro leaves if desired.
- Follow my easy instructions on how to roast poblano peppers. This will add about 90 minutes to your prep time (only 5-10 minutes of hand's on time) but can easily be done ahead of time.
- To rinse the rice, pour the dry rice into a fine-mesh sieve and rinse under running water until the water is clear. Alternatively, to conserve water, the rice may be soaked in a large bowl of cold water for 30 minutes and then drained well.
- If toasting the rice in a 3-quart saucepan, you'll want to transfer it to a 4-quart or larger oven-proof baking dish for baking.
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Like the looks of those Creamy Chicken Enchiladas? Grab the recipe here.