This Arroz Verde (Mexican Green Rice) is a flavorful side for many meals. The rice is cooked in a savory broth blended with poblano pepper, jalapeño, parsley and cilantro. Simple to make and delicious to serve.
Searching for the ideal side for taco night or any Mexican-inspired meal?
Try this Arroz Verde (Mexican Green Rice)—a bright, herb-forward rice that complements tacos, bowls, grilled proteins and more.
What is Arroz Verde?
Arroz Verde is a Mexican-style green rice where the grains are lightly toasted, then simmered in a vibrant green purée made from onions, poblano pepper, jalapeño, garlic, cilantro and parsley. Toasting the rice first gives it a nutty depth while the herb purée infuses the grains with fresh flavor and color.
If you’re wary of cilantro, note that this recipe balances cilantro with plenty of parsley and other aromatics, so the result is green and fresh without being overpoweringly cilantro-forward.
Arroz Verde (Mexican Green Rice) Ingredients
- olive oil
- long-grain white rice
- vegetable stock
- yellow onion
- poblano pepper
- jalapeño
- garlic
- parsley
- cilantro
- salt and pepper
- lime
Begin by puréeing the onion, poblano, jalapeño, garlic, parsley and cilantro with a portion of the vegetable stock in a blender or food processor until smooth.
Next, toast the rice in a skillet with olive oil over medium-high heat until it turns a light golden-brown, stirring frequently. This develops a toasty flavor and helps the rice hold its texture.
Stir the green purée into the toasted rice and cook together for a minute. Add the remaining vegetable stock, bring to a boil, then lower the heat to a simmer. Cover and cook according to the rice package directions until tender.
When the rice finishes cooking, remove it from heat and let it rest, covered, for 15 minutes. During that resting time the purée will settle on top—gently stir to evenly combine, then season to taste with salt, pepper and a squeeze of fresh lime.
This arroz verde is bright, aromatic and easy to prepare. It pairs beautifully with tacos, enchiladas, grilled chicken or fish, and also works well in bowls or burritos.
Please try this recipe and share your thoughts or questions in the comments if you try it—enjoy!
A Few Cook’s Notes for Arroz Verde (Mexican Green Rice)
If you dislike cilantro, you can omit it or reduce the amount—this recipe still shines with more parsley and the roasted pepper flavors.
Use this rice as a vibrant side, add it to bowls, stuff it into burritos, or serve it alongside grilled meats and vegetables.
More Delicious Mexican Recipes to Enjoy
Homemade Easy Beef Enchiladas
Slow Cooker Beef Barbacoa
Mexican Spiced Chicken Bites
Arroz Verde (Mexican Green Rice)
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Ingredients
- 1/2 cup yellow onion, roughly chopped
- 1 large poblano pepper, about one cup, seeded and roughly chopped
- 1 jalapeno pepper, stemmed, seeded and roughly chopped
- 2 cloves garlic, minced
- 1 cup parsley, chopped
- 1/2 cup cilantro, chopped
- 2 1/2 cups vegetable stock
- 1/4 cup olive oil
- 1 1/2 cups long-grain white rice
- salt and pepper, to taste
- 1 lime
Instructions
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Place the onion, poblano, jalapeño, garlic, parsley and cilantro with 1/3 cup of the vegetable stock in a food processor. Pulse until the mixture is smooth.
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In a Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the rice and stir frequently until it becomes lightly browned, about 7–10 minutes. Stir in the vegetable purée and cook for 1–2 minutes.
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Add the remaining vegetable stock, bring to a boil, then reduce to a simmer. Cover and cook according to the rice package directions until tender.
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Remove from heat and let the rice rest, covered, for 15 minutes. When you lift the lid the purée will have settled on top—gently stir to redistribute. Season with salt and pepper and finish with a squeeze of lime.
Notes
This rice makes a great side for Mexican dishes and can also be used in bowls or burritos.