Arroz Verde (Mexican Green Rice)

Total Time
Prep 0 mins
Cook 20 mins

Original recipes comes from The Complete Book of Mexican Cooking, however I've made some adjustments (of course)! I prefer the roasted chiles but fresh chopped chiles can be used. If a smooth texture rice is preferred see note at bottom of instructions.

Ingredients Nutrition


  1. Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
  2. To pot add broth, peppers, onions, cumin, salt, pepper.
  3. Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
  4. Stir in cilantro and garnish with chopped green onions.
  5. NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.
Most Helpful

I used 1 can of Rotel tomatoes, drained, in place of the chilies, for a milder flavors to suit all of us here. The tomatoes were an added bonus in this recipe and we really loved it on the side with burritos and tacos. Gracious!

Let's Cook Lisa! June 27, 2009

Excellent recipe with great results. Handsdown 5 stars from us!

ImKerri June 14, 2010

Oh my! Quite delicioso! My advise is insisting on using poblano peppers in this since the flavor is so so so good. The rice as prepared was nice and fluffy and had the perfect proportion of cilantro. It was the first thing gone from my plate, and happily so. Made by a Saucy Senorita for ZWT5. Thanks for sharing!!!

Sue Lau May 27, 2009