Arroz verde is a traditional Mexican green rice made with roasted poblanos, cilantro, and garlic. The grains cook up fluffy and separate instead of soft. A simple side that fits naturally into any Mexican meal.
Why This Arroz Verde Recipe Works
Roasting the poblanos builds depth, and toasting the rice keeps the grains separate instead of turning soft or mushy. The green mixture adds extra moisture, so cutting the broth slightly keeps the rice from going soft while still cooking through.
- Authentic method: Roasted poblanos, toasted rice, and simmering in the green puree follow the traditional approach for arroz verde.
- Firm separate grains: Reducing the broth slightly keeps the rice fluffy instead of soft or mushy.
- Deep savory flavor: Roasting the peppers and briefly cooking the puree with the rice builds flavor into every bite.
- Easy to pair: A staple side served alongside tacos, enchiladas, grilled meats, and everyday Mexican meals.
Ingredients Overview
The ingredient list is simple, with roasted poblanos forming the base of the green sauce. Cilantro and garlic add a fresh, savory flavor, while spinach is the traditional leafy green used for color.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Arroz Verde
The process starts by roasting the poblanos, then blending them with the other green ingredients into a smooth puree. The rice is toasted, coated in the green mixture, and simmered in broth until tender. Follow the step by step visual guide below for each part of the process.
- Roast the poblano peppers at 400°F until the skins are blistered and darkened, about 30 minutes.
- Let the peppers cool enough to handle, then peel away the loose skin. Remove the stems and seeds.
- Add the poblanos to a blender with the onion, garlic, cilantro, spinach, and the water. Blend until smooth.
Pro Tip - Kale Option
Kale can be used instead of spinach for a deeper green color that holds better after cooking. Spinach is traditional, but the color fades more quickly.
- Heat the olive oil in a wide skillet or braiser over medium heat. Add the rice and cook, stirring, until the grains look opaque and are just beginning to turn lightly golden.
- Pour in the blended green mixture and stir for 1 to 2 minutes so the rice is fully coated and the puree cooks briefly.
- Add the chicken broth and salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 to 20 minutes, until the liquid is absorbed. Do not stir while it cooks.
- Remove from the heat and let the rice rest, covered, for 5 to 10 minutes. Fluff gently with a fork, taste, and adjust salt before serving.
Serving Suggestions
Arroz verde works well as a side with many of your Mexican mains. Serve it alongside salsa chicken tacos, Mexican Beef Birria (Birria de Res) or shrimp tostadas for a simple meal.
Add chorizo refried black beans for a classic combination, and round out the plate with fresh sides like pico de gallo, guacamole, or a simple tomato and avocado salad.
Substitutions and Variations
Here are a few easy ways to adjust the recipe to fit what you have on hand:
- Spinach or kale: Spinach is traditional, but kale holds its deeper green color better after cooking.
- Vegetable broth: Vegetable broth works just as well in this recipe.
- Milder onion flavor: Use a smaller piece of onion if you want the poblano and cilantro to stand out more.
- Extra herb flavor: Add a little more cilantro if you prefer a stronger green herb note.
- More heat: Blend in part of a jalapeño if you want the rice a little spicier.
Tips for Success
A few small details make the texture and flavor turn out better:
- Roast until blistered: Fully roasted poblanos give the rice better depth and a smoother blended texture.
- Peel off only the loose skin: Don't worry about removing every last bit, just take off the papery blistered parts.
- Toast the rice first: That step helps keep the cooked grains firm and separate.
- Reduce the broth slightly: The green puree already adds moisture, so trimming the liquid helps avoid soft rice.
- Let it rest before fluffing: A short covered rest finishes the cooking and keeps the grains from breaking up.
Storage Options
Leftovers store well and reheat easily:
- Refrigerate: Store cooled arroz verde in an airtight container for up to 4 days.
- Freeze: Freeze in portioned containers for up to 2 months for best flavor and texture.
- Reheat gently: Warm in the microwave or on the stovetop with a small splash of broth or water to loosen it.
- Keep covered: Cover while reheating so the rice doesn't dry out.
Related Recipes
- Birria Quesadilla
- Mexican Beef Tortas
- Chicken Fideo Soup
- Shrimp Ceviche
- Authentic Mexican Churros Recipe
Frequently Asked Questions
Long-grain white rice is the best choice for arroz verde because it cooks up light and separate. Short-grain or sticky rice will hold more moisture and can turn soft or clumped together.
You can, but it is not required for this method. Toasting the rice in oil first helps it cook up with a good texture and separate grains.
The color can look dull if the greens are overcooked or if too little is used in the blend. Using fresh cilantro and spinach or kale, and not overcooking the rice, helps keep the color vibrant.
Arroz verde is usually mild. Poblano peppers add flavor more than heat, though the spice level can vary a little from pepper to pepper.
Mexican green rice usually turns mushy from too much liquid or skipping the step of toasting the rice first. The blended green mixture adds moisture, so reducing the broth slightly helps keep the grains firm.
Roasting is the best option because it softens the peppers and adds deeper flavor. It also makes the skins easier to remove for a smoother sauce.
Mexican Recipes
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Mexican Arroz Verde (Mexican Green Rice)
Equipment
- Braiser 3 qt
Ingredients
- 2 medium poblano peppers or one large
- ¼ medium onion chunked
- 1 clove garlic
- ½ cup cilantro chopped
- 1 cup spinach leaves or kale
- 2 tablespoons water for blending the verde sauce
- 2 tablespoon olive oil
- 1 cup rice
- 1¼ cups chicken stock
- ½ teaspoon salt plus more to taste
Instructions
- Roast the poblanos at 400°F for about 30 minutes. Let cool, then peel off loose skin Remove stems and seeds.2 medium poblano peppers
- Add the poblanos to a blender with the onion, garlic, cilantro, spinach, and the water. Blend until smooth.¼ medium onion, 1 clove garlic , ½ cup cilantro, 1 cup spinach leaves, 2 tablespoons water
- Heat the olive oil in a saucepan over medium heat. Add the rice and cook, stirring, until opaque and lightly golden.2 tablespoon olive oil, 1 cup rice
- Stir in the poblano mixture and cook for 1 to 2 minutes.1¼ cups chicken stock, ½ teaspoon salt
- Add the chicken broth and salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 to 20 minutes, until the liquid is absorbed. Do not stir while it cooks.
- Remove from heat and let sit, covered, 5 to 10 minutes. Taste and adjust salt as needed.
Nutrition
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Kelly Bloom says
My family loved this!