Arroz Verde (Green Rice) is a traditional Mexican rice dish made with fresh green ingredients like cilantro and poblano peppers, which give it its vibrant color and flavor.
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Unlike Mexican red rice made with tomatoes, arroz verde has a bright, herbaceous, fresh taste.
This easy green rice recipe is simple to make and uses beginner-friendly techniques.
Raw poblano peppers are blended with fresh cilantro to a vibrant green color, while corn kernels add sweetness, texture, and authentic Mexican flavor.
This arroz verde is the perfect side dish for tacos, enchiladas, grilled meats, and any weeknight meal.
Ingredients You'll Need
Note: See the recipe card for quantities.
- White rice: I recommend long-grain white rice for Mexican-style texture, but any rice will work-you may just need to adjust the water and cooking time.
- Poblano peppers: Give the rice its green color and mild smoky flavor.
- Cilantro: Adds freshness and deepens the green color.
- Onion & Garlic: Provides a mild savory base.
- Corn kernels: Add sweetness and texture; this is optional.
- Chicken broth: Adds savory flavor; I use Knorr chicken bouillon to make my broth, but you can use homemade or carton.
- Oil: Toasts the rice for a better texture.
- Salt: Enhances all the flavors.
How to Make Arroz Verde
Note: Full instructions are provided in the recipe card below.
- Place the rice in a bowl with warm water and use your hands to release the starch. Soak for 5 minutes, then drain, rinse with cold water, and drain again in a fine-mesh strainer. Leave the rice in the strainer to finish draining while you prepare the poblano mixture.
- Meanwhile, place the poblano chiles, cilantro, onion, garlic cloves, and a ¼ cup of water in a blender jar or food processor, and blend until smooth. Set aside.
- Heat the oil in a medium saucepan over high heat until shimmering. Add the rice, stir to coat it in the oil, and fry-stirring constantly-until the grains turn from translucent to milky white, about 3 to 4 minutes.
- Stir in the cooked corn kernels and let them toast with the rice for a minute.
- Pour in the blended poblano-cilantro mixture. Lower the heat to medium-low, and cook until the liquid reduces and the rice absorbs it, removing the raw poblano flavor.
- Add the hot chicken broth. Taste and adjust the season with chicken bouillon or kosher salt. Place a slit serrano pepper on top for extra flavor.
- Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until the liquid is absorbed.
- Uncover and gently fluff the rice to distribute the concentrated green mixture from the top. Cover again and cook for 5 more minutes.
- Turn off the heat, let the rice rest uncovered, and air-dry so the grains separate. Fluff once more and serve warm.
Hint: Toast the rice until it turns milky white and smells a little like popcorn; this helps keep the grains firm and separate.
Storage, Make Ahead, & Freezing
- Storage: Store in an airtight container in the refrigerator for up to 3 days; reheat with a splash of broth or water to restore moisture.
- Make Ahead: You can make it a day ahead and reheat before serving.
- Freezing: Not recommended; best enjoyed fresh.
Camila's Tips & Variations
- Toast the rice well: Make sure the rice turns milky white and smells slightly like popcorn. This keeps the grains firm and separate.
- Blend until smooth: A very fine poblano-cilantro mixture gives the rice a deeper green color and a more even flavor.
- Adjust the broth: If your rice is older or very dry, you may need a splash more broth. If it's newer, use a little less.
- Use any corn: Fresh, frozen, or canned corn kernels work. Just drain well so the rice doesn't turn mushy.
- Control the heat: Once simmering, keep the heat low to avoid uneven cooking or burning the bottom.
- Let it rest: After cooking, let the rice sit covered for 5 minutes, then uncover to let steam escape so the grains separate.
- No poblanos available? Swap with Anaheim peppers or use a mix of spinach + jalapeño for color and mild heat.
- Make it vegetarian: Use vegetable broth instead of chicken broth.
Frequently Asked Questions
Can I use a different type of rice?
Yes. Long-grain white rice works best for fluffy, separate grains, but medium- or short-grain rice can be used. Just adjust the water and cooking time as needed.
Do I have to use poblano peppers?
Poblanos give arroz verde its color and flavor, but you can replace them with Anaheim peppers or a mix of spinach and jalapeño. version.
My rice is undercooked - what should I do?
If your rice is still undercooked, cover it again and let the residual steam finish cooking it for 5 to 15 minutes.
❤️Love this arroz verde recipe?
Try our Arroz Rojo recipe next -another classic Mexican rice that's flavorful, easy to make, and perfect with your favorite Mexican dishes.
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Recipe
Arroz Verde
Equipment
- Large skillet or saucepan
- Kitchen tongs or spatula
- Small colander
Ingredients
- 1 cup extra long-grain white rice such as Arroz Morelos
- 2 large (or 3 small) poblano peppers , stemmed, halved, and seeded
- 1 bunch cilantro , roughly chopped
- 1 ear of corn , kernels removed
- 1¾ cups boiling water combined with 1 ½ teaspoons Knorr Chicken Bouillon, or substitute with homemade or carton chicken broth
- ¼ cup water
- 1 small onion
- 2 large garlic cloves ,
- 1-2 teaspoons Chicken Bouillon or kosher salt , adjusto to taste
- 4 tablespoon extra-virgin olive oil or vegetable oil
Instructions
- Place the rice in a bowl with warm water and use your hands to release the starch. Soak for 5 minutes, then drain, rinse with cold water, and drain again in a fine-mesh strainer.
- Leave the rice in the strainer to finish draining while you prepare the poblano mixture.
- Meanwhile, place the poblano chiles, cilantro, onion, garlic cloves, and a ¼ cup of water in a blender jar or food processor, and blend until smooth. Set aside.
- Heat the oil in a medium saucepan over high heat until shimmering. Add the rice, stir to coat it in the oil, and fry-stirring constantly-until the grains turn from translucent to milky white, about 3 to 4 minutes.
- Stir in the cooked corn kernels and let them toast with the rice for a minute.
- Pour in the blended poblano-cilantro mixture. Lower the heat to medium-low, and cook until the liquid reduces and the rice absorbs it, removing the raw poblano flavor.
- Add the hot chicken broth. Taste and adjust the season with chicken bouillon or kosher salt. Place a slit serrano pepper on top for extra flavor.
- Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until the liquid is absorbed.
- Uncover and gently fluff the rice to distribute the concentrated green mixture from the top. Cover again and cook for 5 more minutes.
- Turn off the heat, let the rice rest uncovered, and air-dry so the grains separate. Fluff once more and serve warm.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
