Green Rice (Arroz Verde)
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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
- 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.
Inspired by The San Francisco Chronicle Cookbook. Adapted from my Restaurant-Style Mexican Rice recipe (which is adapted from The America's Test Kitchen Family Cookbook).