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Arroz Verde (Mexican Green Rice)
Arroz Verde (Mexican Green Rice)
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Flavorful Mexican cilantro rice with chicken stock, poblano chiles, herbs, onion, and garlic.
Ingredients:
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 cups long grain white rice
  • 2 1/4 cups chicken stock (or more depending on your rice) See Recipe Note
  • 1 cup roughly chopped parsley, lightly packed
  • 1/2 cup roughly chopped cilantro, lightly packed
  • 2 large poblano chiles, seeded and roughly chopped
  • 2 Tbsp chopped onion
  • 1 garlic clove, peeled, roughly chopped
  • Salt to taste (See Recipe Note)
Instructions:
  • Blend parsley, cilantro, chiles, onion, garlic, and 1/2 cup of stock: Combine all ingredients in a food processor and blend until smooth.
  • 1. Heat oil in a thick-bottomed pot over high heat. Add the rice and stir to coat evenly. Spread out in an even layer and let the rice lightly brown. Stir occasionally to ensure even browning.
  • Incorporate the parsley and cilantro mixture into the rice until lightly browned, then blend in the herb purée, ensuring it is evenly distributed throughout. Allow to cook for a minute or two.
  • Add the remaining chicken stock to the pot and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook for 15 minutes, or follow the cooking time specified on your rice package.
  • Once the rice has cooked for the specified time, remove the pot from heat and cover with a clean towel and lid. Let it sit for 20 minutes to steam. Fluff with a fork before serving. Enjoy the dish and don't forget to share your feedback! Recipe adapted from Diana Kennedy's Arroz Verde.

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