4.9 from 207 votes
Arroz Verde (Mexican Green Rice)
Arroz Verde is a Mexican green rice dish that features roasted poblano peppers, cilantro, and spinach blended into a flavorful puree that cooks with rice and stock. The result is rice infused with a vibrant green color and mild peppery flavor, lending a fresh and herby note to the tender, fluffy grains. This recipe uses roasting and blending techniques to create a distinctive sauce base.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings:
6
servings
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 2 poblano pepper
- 1 cup rice
- 10-15 prig cilantro
- 1 garlic clove
- 1/2 onion
- 2 cups stock
- 1 handful spinach
- 1/2 teaspoon salt
- olive oil
Instructions
- To begin, wash the poblano peppers well, place them on a tray and roast them in the oven for 20-25 minutes. Flip them over halfway through for a more even roast.
- Once done, allow to cool slightly so they're easy to handle and peel off any flaky pieces of skin. De-stem and remove the seeds inside.
- Add them to a blender along with 10-15 sprigs of cilantro, a handful of spinach, 1/2 onion, and 1 garlic clove. Mix well. If the mixture is looking a little dry, add some stock to give it a smoother consistency.
- Add about 2 tablespoons of oil to a saucepan over a medium heat, then add 1 cup of rice and cook it, stirring continuously for about 2 minutes until the rice becomes translucent and golden in color.
- Add the blended poblano puree to the rice and stir them together for a couple minutes. Then add 2 cups of vegetable stock, cover and let it cook until all of the liquid is absorbed (about15 minutes),
- Remove from the heat and leave it to rest for a few minutes.
- Check for taste and add more salt if necessary.
- Serve immediately. If you have leftovers you can store them in the fridge in an airtight container.
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