Arroz Verde is a delicious Mexican green rice that’s both flavorful and easy to make. This dish features rice cooked with roasted poblano peppers, fresh cilantro, and a hint of garlic for a vibrant and tasty side.
To prepare it, you’ll need just a few ingredients: long-grain rice, poblano peppers, cilantro, spinach (optional), onion, garlic. I love pairing Arroz Verde with Caldo De Pollo, a hearty chicken soup that complements the rice perfectly. The whole process takes about 40 minutes, making it a great option for a quick yet satisfying meal.
Whether you’re preparing a family dinner or just want something flavorful, Arroz Verde is a wonderful choice that brings a touch of Mexican cuisine to your table.
More Mexican Recipes For Main Course!
Storing And Managing Leftovers!
- Cool Properly: Allow the rice to cool to room temperature before storing. This helps prevent condensation and sogginess.
- Transfer to Container: Place the cooled rice in an airtight container. This helps maintain its flavor and texture.
- Refrigerate: Store the container in the refrigerator. Arroz Verde can be kept in the fridge for up to 3 days.
- Freeze (Optional): For longer storage, transfer the cooled rice to a freezer-safe bag or container. Label it with the date and contents. It can be frozen for up to 3 months.
- Reheat: To reheat, use a small amount of water or broth to help restore moisture. Heat it on the stovetop over low heat, stirring occasionally, until warmed through. You can also microwave it, adding a splash of water and covering it with a damp paper towel to prevent drying out.
Arroz Verde Recipe
I've been making big batches of this Mexican Green Rice lately and it is such a welcome change to my kitchen! Have you tried it yet?
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Calories: 180kcal
Servings: 6
Equipment
- Large Skillet
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Garlic Press
- Colander
Ingredients
- 1 cup rice
- 2 poblano peppers
- 10-15 sprigs cilantro
- 1 handful spinach optional
- 1/2 small onion
- 1 garlic clove
- 1.5 cups stock
- 1/2 teaspoon salt plus more to taste
- olive oil
Instructions
- Rinse and roast the poblanos in the oven at 400°F for about 30 minutes.
- Let the poblanos cool, then peel off any loose skin, and discard the stems and seeds.
- Blend the roasted poblanos with 1/2 small onion, 1 peeled garlic clove, 10-15 sprigs of cilantro, and a handful of spinach (if using). Add a splash of stock if needed to blend smoothly.
- Heat a splash of olive oil in a saucepan over medium heat. Add 1 cup of rice and cook, stirring regularly, until the rice is opaque and golden brown.
- Stir in the blended mixture and cook for a couple of minutes. Add 1.5 cups of stock and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to simmer, cover, and cook for 15-20 minutes until the liquid is absorbed.
- Remove from heat and let it sit, covered, for a few minutes.
- Taste and adjust the salt if needed, then serve. Store leftovers in an airtight container in the fridge.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 300mg | Potassium: 250mg | Fiber: 2g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1.5mg
What To Serve With Arroz Verde?
