Why We Love this Green Rice Recipe
If you like red Spanish rice and yellow rice, you are going to love this bold herbaceous green rice recipe. The green hue comes from a combination of poblano peppers and chopped cilantro, so both the color and flavors are delightfully bright. And although it tastes vibrant and unique, the method to make this Arroz Verde recipe really isn’t any more complicated than traditional steamed rice. It’s prepared on the stovetop in one saucepan, and is ready to enjoy in a little over 30 minutes. Just saute, simmer, fluff, and serve warm with your favorite Mexican and Latin American dishes!
Ingredients You Need
Butter – unsaltedPoblano pepper – dicedOnion – dicedCilantro – finely choppedGarlic – mincedGround cumin – for a delicious earthy flavorSalt – just a pinchRice – long-grain white riceVegetable broth – or chicken broth for a richer and heartier dish
How to Make Arroz Verde
First, chop all the fresh produce. Make sure to remove the seeds from the poblano peppers before dicing. You can chop the entire bunch of cilantro, including the stems – just be sure to chop it finely. Set a medium saucepot over medium heat. Add the butter, diced poblano peppers, onion, cilantro, and garlic. Sauté for 5 to 8 minutes, until the onions and peppers are soft. Stir in the ground cumin, salt, and rice. Stir well so that all the grains of rice are coated with butter and seasoning. Pour in the vegetable broth, and stir. Then cover the pot with a tightly fitting lid and simmer for 15-17 minutes. Do not stir again, and do not repeatedly lift the lid. The rice is done when it looks dry and fluffy on top and there are vent holes covering the surface of the rice. Remove the pot from heat, keep it covered, and let it steam for another 5 minutes. Then fluff and serve the green rice warm.
What to Serve with Green Rice
Arroz Verde is fantastic to pair with other Mexican recipes you love. Some of our favorite main dishes include:
Shredded Chicken TacosQuesadillasEnchiladasGuacamole and Cheese Stuffed Chicken BreastsCarne AsadaBlack Bean Sweet Potato Skillet EnchiladasOr use it to make Burrito Bowls
Storage and Reheating Suggestions
Leftover green rice tastes great the next day, and is great to enjoy for lunch. Let Arroz Verde cool completely before transferring it to an airtight container. Keep in the refrigerator for up to 4 days. To reheat, sprinkle a bit of water over the rice and microwave in 20-second bursts. Stir between each burst, and add more water as needed to help the rice fluff up again. Alternatively, leftovers can be reheated in the oven. Again, sprinkle with water, and then place the rice (in an oven-safe dish, of course) in a 350°F preheated oven. Cook for 5 minutes, stir, and cook for another 5-10 minutes until warmed throughout.
Looking for More Easy Side Dish Recipes?
Crispy Patatas Bravas (Mexican Potatoes)Cheesy Enchilada RiceGrilled Mexican Street Corn SaladThe Best Refried Beans RecipeFrijoles de la Olla (Mexican Pinto Beans)
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