Arroz Verde (Mexican Green Rice)

"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."
photo by teresas photo by teresas
photo by teresas
photo by appleydapply photo by appleydapply
photo by appleydapply photo by appleydapply
Ready In:




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

Questions & Replies

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  1. Lets Cook Lisa
    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!
  2. ImKerri
    Excellent recipe with great results. Handsdown 5 stars from us!
  3. PalatablePastime
    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!!!
  4. appleydapply
    This was a very tasty side dish to go with a Mexican dinner. I might reduce the amount of water next time because it turned out a little too wet for our tastes. The leftovers added some yummy spice the next morning to Recipe #354859.
  5. teresas
    This is awesome! The only thing I would do next time (yes! there will be a next time :)) is to add some roasted red peppers for color, not flavor. This is the cats "meow". I did roast the poblano pepper. This is a keeper. Thanks for posting. Oh! I cut the recipe in half and it makes at least 6 servings.


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