Mexican Green Herb Rice with Mint (Arroz Verde)

About This Recipe

Arroz verde is a Mexican rice dish colored and flavored by a blended base of roasted poblano and fresh herbs, most commonly cilantro and parsley, cooked into the rice as it simmers rather than added as a garnish. Mint isn't the standard herb here, but a partial swap alongside cilantro adds a cooler, brighter note that works well against the mild heat of the roasted poblano. The technique follows classic Mexican rice-cooking method: rice is first toasted in oil until the grains turn opaque and slightly golden, which helps them stay separate and not gummy once liquid is added. The blended herb-poblano base is then stirred in along with stock, and the pot is covered and left completely undisturbed while it simmers, since lifting the lid or stirring too often releases steam and can leave the rice undercooked or unevenly done. Served alongside grilled meats, beans, or as a base for a rice bowl, arroz verde is a common side in Mexican home cooking, valued for turning a plain pot of rice into something vividly green and full of herbal flavor with just a blender and a bit of patience.

Ingredients

Serves 4

• 2 wholepoblano peppers, charred and peeled
• 1 cupcilantro leaves
• 0.33 cupmint leaves
• 2 clovegarlic
• 0.5 wholeonion
• 2 cupvegetable stock
• 2 tbspoil
• 1.5 cuplong-grain white rice, rinsed
• 1 tspsalt
• 1 wholelime, cut into wedges

Instructions

1. 1

   Blend the green base

   Blend charred poblano, cilantro, mint, garlic, onion, and 1 cup of the stock until completely smooth.

2. 2

   Toast the rice

   Heat oil in a heavy pot over medium heat. Add rinsed rice and toast, stirring often, for 3-4 minutes until opaque and lightly golden.

3. 3

   Add the liquid

   Pour in the blended herb mixture, remaining stock, and salt, stirring once to combine.

4. 4

   Simmer undisturbed

   Bring to a boil, then reduce heat to low, cover tightly, and simmer 18-20 minutes without lifting the lid.

5. 5

   Rest and fluff

   Remove from heat and let stand, covered, for 5-10 minutes, then fluff with a fork.

6. 6

   Serve

   Serve warm with lime wedges alongside.

Variations

• •

  Add a handful of spinach to the blender for an even deeper green color.

• •

  Stir in cooked shrimp or shredded chicken in the last few minutes to make it a full meal.

• •

  Swap mint entirely for parsley for the more classic arroz verde flavor.

Storage

Refrigerate in an airtight container up to 4 days; reheat in the microwave with a splash of water or stock, covered, until warmed through.

Frequently Asked Questions