📝 About This Recipe
This stunning Arroz Verde is a staple of Mexican home cooking, beloved for its striking emerald hue and refreshing botanical aroma. Unlike traditional tomato-based red rice, this version derives its color and soul from a silky purée of fresh poblano peppers, cilantro, and bright aromatics. It is a light, fluffy, and sophisticated side dish that brings a burst of garden-fresh flavor to any festive table.
🥗 Ingredients
The Green Base
- 2 large Poblano peppers (seeds removed and roughly chopped)
- 1 bunch Fresh cilantro (leaves and tender stems)
- 1/2 White onion (roughly chopped)
- 3 pieces Garlic cloves (peeled)
- 2 cups Chicken or vegetable broth (low sodium preferred)
- 1 handful Fresh spinach (optional, for extra deep green color)
The Rice and Aromatics
- 1.5 cups Long-grain white rice (Jasmine or Mexican long-grain)
- 3 tablespoons Neutral oil (grapeseed, avocado, or vegetable oil)
- 1.5 teaspoons Kosher salt (plus more to taste)
- 1/2 cup Frozen peas (optional, for texture)
For Garnish
- 1 Lime (cut into wedges)
- 1/4 cup Fresh cilantro (finely chopped)
- 2 tablespoons Queso Fresco (crumbled)
👨🍳 Instructions
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1
Rinse the rice in a fine-mesh strainer under cold running water for 2-3 minutes until the water runs clear. Drain thoroughly and set aside; this removes excess starch to ensure fluffy, separate grains.
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2
In a high-speed blender, combine the chopped poblano peppers, cilantro, onion, garlic, spinach (if using), and 1/2 cup of the broth.
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3
Blend on high until the mixture is a completely smooth, vibrant green liquid. Pour this mixture into a liquid measuring cup and add the remaining broth until you reach exactly 3 cups of total liquid.
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4
Heat the oil in a large heavy-bottomed saucepan or a traditional 'cazuela' over medium heat.
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5
Add the drained rice to the hot oil. Sauté the rice, stirring frequently, for 5-7 minutes. The grains should turn from translucent to an opaque, chalky white with a few golden spots.
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6
Carefully pour the green purée mixture over the toasted rice. Be prepared for a bit of steam!
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7
Add the salt and stir once gently to incorporate. Stir in the frozen peas if using.
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8
Bring the liquid to a rolling boil over medium-high heat. Let it boil for about 1 minute until the liquid level drops slightly.
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9
Reduce the heat to the lowest possible setting and cover the pot with a tight-fitting lid.
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10
Cook undisturbed for 18-20 minutes. Do not lift the lid, as the steam is essential for even cooking.
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11
Turn off the heat. Remove the lid, quickly place a clean kitchen towel over the pot, and replace the lid. Let it rest for 10 minutes; the towel absorbs excess moisture for perfect texture.
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12
Gently fluff the rice with a fork, moving from the edges toward the center to avoid breaking the grains.
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13
Transfer to a serving bowl, garnish with fresh cilantro and crumbled queso fresco, and serve with lime wedges.
💡 Chef's Tips
Rinsing the rice is the most important step to prevent a gummy or mushy texture. If you want a spicier kick, add one de-seeded serrano pepper to the blender with the poblanos. Always use a heavy-bottomed pot to ensure the rice at the bottom doesn't scorch before the top is cooked. For the most vibrant green color, blanch the cilantro and spinach in boiling water for 30 seconds then shock in ice water before blending. To make it vegan, ensure you use a high-quality vegetable broth and omit the cheese garnish.
🍽️ Serving Suggestions
Pair with Garlic Butter Shrimp (Camarones al Ajillo) for a coastal Mexican vibe. Serve alongside grilled skirt steak (Carne Asada) and charred spring onions. Excellent as a base for a vegetarian bowl with black beans, roasted corn, and avocado. Accompanied by a crisp, cold Mexican Lager or a refreshing Hibiscus (Jamaica) Iced Tea. Works beautifully as a stuffing for roasted bell peppers or poblano chiles.