Mexican Arroz Verde (Mexican Green Rice)
Arroz verde is a traditional Mexican green rice made with roasted poblano peppers, cilantro, and garlic blended into a smooth base. The rice is lightly toasted before simmering, which gives it a deeper flavor and better texture. It cooks up fluffy with a mild, savory heat from the peppers. An authentic side dish that pairs naturally with a wide range of meals.
Servings: 6 - 6 servings
Calories: 174kcal
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
Calories: 174kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 216mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Vitamin A: 706IU | Vitamin C: 34mg | Calcium: 23mg | Iron: 1mg
