My Mexican Green Rice, also known as Arroz Verde, is a delicious Mexican side dish that’s easy to make. Cooked in a blend of cilantro, spinach and poblano peppers this rice is the perfect side for tacos, enchiladas and hearty stews, or makes a great base for burritos and protein bowls.
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This Mexican green rice recipe has a ton of flavor and is a great alternative to basic white rice. Originating in Veracruz, Mexico this rice is first toasted until nutty and fragrant. It then gets its vibrant green color by being simmered in a sauce of cilantro, spinach, onions and poblano peppers. (poblanos are fairly mild, if you’d like to increase the spice level you can use jalapeño peppers).
Arroz verde makes a delicious side dish for your favorite Mexican dishes! It’s also a great filling for burritos as well as a base for protein bowls, and this rice is great for meal prep. Serve this Mexican green rice with my Chipotle Chicken Tacos with Pineapple, Beef and Chorizo Chili, Grilled Skirt Steak with Avocado and Tomato Salad or Steak Fajitas.
For more delicious Mexican recipes take a looks at my Esquites (Mexican Street Corn Salad), Cilantro Lime Cole Slaw and Charro Beans.
Ingredients
- White onion
- Fresh spinach
- Cilantro
- Poblano pepper
- Garlic
- Chicken stock or vegetable stock
- Olive oil
- Long grain rice
- Kosher salt
- Ground black pepper
- Lime wedge
Cooking Tips
- Poblano chiles are fairly mild, but if you’d like a bit of spice feel free to use jalapeños.
- If you’d like extra flavor you can saute your onion, garlic and poblano over medium heat for 3-4 minutes before blending
- Not a fan of cilantro? You can use other herbs like parsley instead.
- Add in your favorite veggies like corn, peas or chopped tomatoes
- Make this recipe vegan by using vegetable broth instead of chicken broth
How to Make Mexican Green Rice
This rice recipe is fairly simple to make, and you can let the rice cook while you prepare other parts of your dinner.Into your blender add in the onion, spinach, cilantro, poblano, garlic and 1 cup of chicken broth. Blend on medium speed until smooth. Set aside while you prepare the rice.
Add the olive oil to a medium saucepan set over medium heat. Once the oil is hot add the cup of rice and cook for 2-3 minutes until the rice is fragrant and toasted.
Add the cilantro mixture, remaining 1 cup of stock, salt and pepper to the rice and stir to combine. Cover with a lid and bring to a boil.Reduce to low heat and gently simmer. Cook undisturbed for 15 minutes.
Remove the pan from the heat, keeping the lid on and let rest for an additional 10 minutes. Remove the lid and gently fluff the rice with a fork. Garnish with a squeeze of lime juice and a sprinkle of cotija cheese, serve as desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze the rice cool it completely and store in a freezer-safe storage bag.
If you like this Mexican Green Rice be sure to take a look at some of my other recipes!
If you make this Mexican Green Rice please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Mexican Green Rice (Arroz Verde)
Equipment
- Blender or Food processor
- medium saucepan
Ingredients
- 1 large white onion roughly chopped
- 2 cups fresh spinach
- 1/2 cup cilantro
- 1 large poblano pepper seeded and roughly chopped
- 2 cloves garlic
- 2 cups chicken stock or vegetable stock divided
- 1 tablespoon olive oil
- 1 cup long grain rice
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 wedge lime optional
Instructions
- Into your blender add in the onion, spinach, cilantro, poblano, garlic and 1 cup of chicken stock. Blend on medium speed until smooth. Set aside while you prepare the rice.
- Add the olive oil to a medium saucepan set over medium heat. Once the oil is hot add the rice and cook for 2-3 minutes until the rice is fragrant and toasted.
- Add the greens mixture, remaining 1 cup of chicken broth, salt and pepper to the rice and stir to combine. Cover with a lid and bring to a boil.
- Reduce the heat to medium low and gently simmer. Cook undisturbed for 15 minutes.
- Remove the pan from the heat, keeping the lid on and let rest for an additional 10 minutes. Remove the lid and gently fluff the rice with a fork. Garnish with a squeeze of lime and serve as desired.
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