Arroz Verde Green Rice

Arroz Verde is the bright and herbaceous rice dish I make anytime I want something special without a lot of fuss. Lively with fresh herbs and just a hint of heat from poblanos and jalapeno this rice is deeply flavorful yet versatile enough for tacos burrito bowls or simple dinners when you need something green and vibrant on the table.

The first time I tried Arroz Verde I honestly could not believe how simple ingredients could deliver such inspiring flavor. Now I make it whenever I have herbs to use up or want to impress guests with a vivid side dish that looks as gorgeous as it tastes.

Ingredients

• Avocado oil: Adds richness and a subtle nutty flavor Choose cold pressed for the best taste
• Long grain white rice: Fluffy and tender after cooking Lundberg Farms holds its shape well with a natural texture
• Poblano pepper: Brings mild smokiness and beautiful green color Look for firm smooth skin
• Jalapeno pepper: Adds gentle heat Remove seeds if you prefer less spice Choose bright green ones that feel heavy for their size
• Chopped onion: Lends sweetness and depth Fresh onions with shiny skin and no soft spots work best
• Garlic: Delivers earthy pungency and roundness Look for firm tight cloves
• Cilantro: The star for the herbal green sauce Use leaves and tender stems Choose bunches that are fragrant and perky
• Parsley: Balances the cilantro with freshness Flat leaf Italian parsley has the best flavor
• Vegetable broth: Builds savory flavor and gently steams the rice Choose low sodium if possible
• Salt and pepper: Lifts and brightens all the flavors
• For serving: Lime juice brings brightness and zest and extra chopped cilantro adds a fresh finish

Step-by-Step Instructions

Rinse the Rice:

Rinse rice thoroughly under running water until the water runs clear to remove surface starch This step helps your rice turn out fluffy not sticky I like to use a nut milk bag to make rinsing easy Shake off excess water and let the rice dry a bit before cooking

Toast the Rice:

Heat avocado oil in a large dutch oven or another heavy bottomed pot over medium heat Wait until it is shimmering hot then add the rice Stir gently and toast for about ten minutes Make sure to stir occasionally The grains should become fragrant with some turning a light golden brown Toasting kicks up the flavor and helps the grains stay separate

Make the Green Herb Blend:

While the rice is toasting combine poblano jalapeno onion garlic cilantro parsley a dash of salt and pepper and about a quarter of the broth in a high powered blender Blend everything into a silky smooth puree Take your time to blend thoroughly so there are no chunky bits

Combine and Simmer:

Once the rice is toasted pour in the green herb mixture along with the rest of the vegetable broth Stir very well so every grain of rice is coated Bring this to a gentle boil Give it a final stir reduce the heat to low and cover tightly with the lid

Steam and Rest the Rice:

Let the rice cook completely undisturbed for fifteen to seventeen minutes The steam is crucial for even cooking so avoid removing the lid When time is up turn off the heat and let the rice rest with the lid on for another fifteen minutes This resting phase ensures every bit of moisture absorbs and keeps your rice from getting mushy

Finish and Serve:

Open the pot and notice how some of the green puree might be sitting on top Use a spatula or fork to gently mix everything together Fluff the rice with a fork adding extra salt if needed For serving squeeze fresh lime juice and scatter extra chopped cilantro over the top The freshness wakes up all the herbal flavors

I always look forward to the moment I fluff this rice and see the bright green color pop up from the pot It reminds me of making it for family get togethers where everyone asks What is that incredible aroma The blend of cilantro and poblano is my not so secret favorite and I love how it makes every meal a little celebratory

Storage Tips

Store leftover Arroz Verde tightly covered in the refrigerator for up to four days The flavors actually deepen as it sits making for great leftovers Reheat gently on the stove with a splash of broth or water to prevent it from drying out You can also freeze individual portions for one month Just thaw and fluff with a fork before serving

Ingredient Substitutions

No poblano on hand Anaheim or green bell peppers are mild alternatives If spice is a concern use only half a jalapeno or leave it out entirely You can use basmati or jasmine rice for more fragrance though cook times may vary Flat leaf parsley works best but curly parsley can be used in a pinch

Serving Suggestions

This rice is an excellent match for anything with Mexican flavors Try it tucked into burritos or next to slow cooked beans It brings a fresh pop to grilled chicken fish or vegetables For a festive spread offer it with your favorite salsa lime wedges and quick pickled onions

Cultural and Historical Context

Arroz Verde is beloved throughout Mexico as a celebration rice bursting with garden herbs and green chiles Each family has its own twist and this version stays true to the central idea balance of verdant herbs mild heat and fluffy rice It is traditionally served at gatherings fiestas and holiday tables for a memorable side that stands out among classics like red rice or beans

I learned early on that the trick to bold Arroz Verde is not rushing the toasting step The extra few minutes make all the difference in aromatic depth and result in rice that stands out every single time

Recipe Q&A

→ How do I prevent the rice from being mushy?

Rinse rice thoroughly and let it dry before toasting. Follow resting times to allow proper absorption of moisture.

→ Can I use brown rice?

Yes, but increase cooking time and check liquid levels, as brown rice takes longer to become tender.

→ How spicy is this dish?

It has a gentle heat from jalapeno and poblano. Remove jalapeno seeds for less spice, or leave them in for more kick.

→ What are good serving suggestions?

Serve alongside grilled vegetables, tacos, or roasted meats. Top with fresh lime juice and cilantro for added brightness.

→ Can I substitute different herbs?

Cilantro and parsley are traditional, but you can use spinach for mild flavor or add green onion for variation.