This arroz verde recipe is the most vibrant and flavorful green rice made with roasted poblano peppers, jalapenos and fresh cilantro. Easy to make and the perfect side dish!

Green Rice Recipe (Arroz Verde)

If you're looking for a flavorful side dish that is easy to make and is big on flavor, this is a recipe you need in your recipe rotation. It is Arroz Verde, or Green Rice, and you're going to love it.

Arroz verde translates to "green rice", as it is a simple dish of rice that is simmered with a puree of roasted poblano peppers, jalapeno and lots of fresh chopped cilantro.

The combination imbues the rice with it's vibrant green hue as well as its characteristic flavor. Try it with Classic Stuffed Peppers.

There are slightly different ways to make it, with variations in peppers used and other vegetables, such as spinach. It is very popular in Mexican cuisine, though you'll also find green rice in South American, such as Colombian and Peru.

My arroz verde recipe is more of a Mexican version, with a focus on the roasted poblano, jalapeno and cilantro. I hope you enjoy it.

Let's talk about how to make arroz verde, shall we?

Arroz Verde Ingredients

Peppers. You'll need poblano peppers and jalapeno pepper. You can use serrano peppers for a spicier version.
Other Vegetables. Onion, garlic, cilantro.
Chicken Stock. You can also use vegetable stock.
Olive Oil. For cooking.
Rice. Use long grain white rice for this, though medium grain will work as well. You can make this with brown rice, also.
Salt. To taste. You can use other seasonings, if desired.
For Serving. Fresh squeezed lime wedges, chopped cilantro, sliced peppers, spicy chili flakes.

How to Make Arroz Verde (Green Rice) - the Recipe Method

Roast the Poblano Peppers. Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.

Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.

These Poblano Peppers are Roasted and Ready for Stuffing for Our Picadillo Stuffed Poblano Peppers Recipe.

Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems removed.

Rough chop the poblanos and set them aside.

Make the Puree. Add the roasted poblanos, jalapeno, onion, garlic, cilantro, chicken stock and salt to taste to a food processor or blender and blend until smooth. Set Aside.

Pureed peppers and herbs in a food processor.

Prep the Rice. While the poblanos are roasting, rinse and drain the rice 3 times, or until the water runs clear.

Heat the oil in a large pan or pot to medium-high heat. Add the rice and stir. Cook a few minutes stirring, until it begins to brown, about 5 minutes.

Make the Green Rice (Arroz Verde). Pour in the reserved green puree. Bring to a boil, then reduce the heat. Cover and simmer on low for 25 minutes, or until the rice absorbs all of the liquid, fluffing the rice a bit with a wooden spoon a few minutes before it is done. Cooking times can vary a bit for rice. Just keep an eye on it.

Garnish and Serve. Remove from heat. Fluff up the rice with a fork, then garnish and serve. Great with fresh squeezed lime juice.

Boom! Done! Your arroz verde is ready to serve. Green rice, my friends! Looks great, doesn't it? This is a perfect side dish for your next Mexican meal.

Recipe Tips & Notes

Heat Factor. Mild-Medium. You can make a milder version by omitting the jalapeno peppers. For a spicier version, use serrano peppers instead, or include other hotter peppers, like the habanero pepper. Very good!
Make it a Meal. I love to include chopped cooked chicken, pork or seafood in my arroz verde to make it a bit like a Mexican stir fry. Green rice for chicken is a filling meal. Try it with bone-in chicken thighs or drumsticks. So good.
Seasoning Options. You can easily include other seasonings to make your green rice your way. Popular additions include chili powders like ancho powder or cayenne, cumin, paprika, oregano, basil and others.
Other Vegetables. You can also easily include other vegetables as you wish. Some popular additions I've seen are spinach leaves, corn, diced carrots, green peas, red and green bell pepper and more.

Arroz Verde (Green Rice) Serving Ideas

Try some of these recipe to serve along with your green rice.

That's it, my friends. I hope you enjoy this amazing green rice recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!

Storage & Leftovers

Storing your Arroz Verde in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate it promptly.

Try Some of My Other Popular Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Arroz Verde Recipe (Mexican Green Rice)

This arroz verde recipe is the most vibrant and flavorful green rice made with roasted poblano peppers, jalapenos and fresh cilantro. Easy to make and the perfect side dish!

Save Recipe

Course: Side Dish

Cuisine: Mexican

Keyword: cilantro, jalapeno, poblano, rice, roasted peppers

Prep Time: 10

Cook Time: 45

Calories: 160kcal

Author: Mike Hultquist

Servings:

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5 from 8 votes

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Ingredients

2 poblano peppers
1 jalapeno pepper chopped
1 small onion chopped
4 cloves garlic chopped
1/2 cup fresh chopped cilantro
3 cups chicken stock
2 tablespoons olive oil
1-1/2 cups long grain rice
Salt to taste
For Serving - fresh squeezed lime wedges, chopped cilantro, sliced peppers, spicy chili flakes

Instructions

Roast the Poblano Peppers.

Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
Rough chop the poblanos and set them aside.

Make the Puree.

Add the roasted poblanos, jalapeno, onion, garlic, cilantro, chicken stock and salt to taste to a food processor. Process until smooth. Set Aside.

Make the Green Rice.

While the poblanos are roasting, rinse and drain the rice 3 times, or until the water runs clear.
Heat the oil in a large pan or pot to medium heat. Add the rice and cook, stirring, until it begins to brown, about 5 minutes.
Pour in the reserved green puree. Bring to a boil, then reduce the heat. Cover and simmer on low for 25 minutes, or until the rice absorbs all of the liquid, fluffing the rice a bit with a wooden spoon a few minutes before it is done.
Remove from heat. Fluff up the rice with a fork, then garnish and serve. Great with fresh squeezed lime.

Nutrition Information

Calories: 160kcal Carbohydrates: 21g Protein: 5g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 4mg Sodium: 176mg Potassium: 262mg Fiber: 1g Sugar: 4g Vitamin A: 263IU Vitamin C: 38mg Calcium: 21mg Iron: 1mg

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