Rice simmered with a blended poblano, cilantro, and mint base for a fragrant, bright green one-pot side.
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.
Serves 4
Blend charred poblano, cilantro, mint, garlic, onion, and 1 cup of the stock until completely smooth.
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.
Pour in the blended herb mixture, remaining stock, and salt, stirring once to combine.
Bring to a boil, then reduce heat to low, cover tightly, and simmer 18-20 minutes without lifting the lid.
Remove from heat and let stand, covered, for 5-10 minutes, then fluff with a fork.
Serve warm with lime wedges alongside.
Toast the rice in oil until it turns opaque and just starts to color before adding liquid — this is what keeps the grains separate rather than sticky.
Don't lift the lid while the rice simmers; the trapped steam is essential for even cooking.
Char the poblanos yourself for the best flavor — canned or jarred roasted peppers work in a pinch but taste noticeably milder.
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.
Refrigerate in an airtight container up to 4 days; reheat in the microwave with a splash of water or stock, covered, until warmed through.
Arroz verde is a common Mexican side dish, particularly in central Mexico, where roasted poblano and fresh herbs are blended into a base that colors and flavors the rice as it cooks, distinct from the more common tomato-based Mexican red rice.
Yes, jasmine rice works well and cooks in a similar amount of time — just adjust the liquid slightly since jasmine can be a touch more absorbent.
A drained can of roasted green chiles or a jarred roasted poblano can work as a substitute, though the flavor will be milder than freshly charred.
Too much liquid or too much stirring during cooking are the most common causes — measure liquid carefully and leave the lid on undisturbed for the full simmering time.
Per serving (220g / 7.8 oz) · 4 servings total
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