Arroz Verde (Mexican Green Rice)

READY IN: 27mins
Recipe by Melanie2590

Nice Mexican twist on boring old rice. If you can't find parboiled rice at your grocery store, long-grain rice may be substituted, but just won't be quite as yummy.

Top Review by Jubilee Betty

I LOVE this recipe! I had never heard of Mexican Green Rice, cooked with Poblano peppers, or cooked with Par-boiled rice. Melanie, you are "right on" about the par-boiled rice. My rice always seems to come out sticky but par-boiled rice made me look like a pro. I did some research on it and the way it is prepared for market makes it almost as nutritious as brown rice, but cooks like white rice. I have made this several times now, thanks for sharing.

Ingredients Nutrition


  1. Place the peppers, scallions, parsley, cilantro, garlic, and salt (if using chicken stock, reduce amount of salt to 1 tsp) in a food processor and process until smooth. Add a little water if needed.
  2. Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.
  3. Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.
  4. Add the chicken broth or water. Bring to a boil, then reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.
  5. Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.

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