Green Rice

With all the exciting Taco Tuesday features on my site, I wanted to highlight some of my favorite side dishes to complement those delicious tacos. One standout dish that I’ve been making for the past 10 years is Green Rice, also known as Arroz Verde. This dish is not only visually appealing with its vibrant green color but also packed with flavor. The recipe has evolved over the years as I’ve experimented with various fresh herbs and vegetables, such as cilantro, spinach, and green onions. These ingredients not only contribute to the eye-catching hue but also infuse the rice with a unique, herbaceous taste that pairs perfectly with tacos.

If you're looking for some great recipes to go with this green rice recipe, try out this Taco Cornbread Casserole or Sour Cream Chicken. Now you need a good cocktail to wash this rice down with, try out a Ranch Water Cocktail or Apple Spritz.

Equipment

• Knife
• Cutting board
• Two sheet pans
• Blender
• Large saucepan with lid

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Ingredients

• Poblano peppers
• Water
• Medium onion
• Garlic cloves
• Jalapeño
• Fresh cilantro
• Chicken bullion
• Long-grain white rice
• Olive oil

Directions

Place your poblano peppers on a sheet pan and put them under the broiler, flipping occasionally, until the skins become charred. Let the peppers sit for 2 to 3 minutes in an airtight container, then peel off the charred skins. Cut off the stems and deseed them.

In your blender, combine the poblano peppers, water, onion, garlic cloves, jalapeño, cilantro, and chicken bouillon. Blend until the mixture is smooth.

In a medium saucepan, add the rice and olive oil, and cook until the rice starts to turn golden brown. Stir in the poblano pepper mixture and bring to a boil. Cover and reduce the heat to low for 20 to 25 minutes until the rice is tender.

What do I serve with this recipe?

• Serve this up as a side dish to Taco Bake or Rotel Tacos. It also makes a great addition inside a burrito or the base of a Mexican rice bowl. This Green Rice is a significant flavor boost to a variety of dishes.

FAQs (Because Life’s Too Busy for Guesswork)

What are substitutions that I can make?

• Water – Chicken stock is an option, but if you use that, I recommend leaving out the chicken bouillon unless you are just trying to build on the richness of that flavor in the dish.
• Medium onion – Vidalia onions are known for their sweeter qualities, but it would still work in this dish, as would a white or yellow onion. You want the onion to be firm without soft or dark spots.
• Jalapeño – If you want to add heat to the dish, you don’t have to deseed it. But note the pepper will have more heat in it if it has a red tint or is darker in color with brown veins running down the outside of it.
• Fresh Cilantro – You can use the leaves and stems here.

How should I store my leftovers?

• Green Rice should be stored in an airtight container in the refrigerator for 2-3 days. To reheat, place in a skillet with a splash of chicken broth. Heat over low heat, stirring constantly until just hot, then remove from the heat. For single servings, microwave with a damp paper towel over the top to help prevent it from drying out.

Green Rice

Green Rice, or Arroz Verde, is made with roasted poblano peppers, fresh cilantro, jalapeño, and garlic, then simmered with chicken bouillon for a savory, vibrant side dish that pairs perfectly with tacos, enchiladas, or grilled meats.

Servings: 4 people

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Equipment

• Sheet pan
• Airtight container
• Knife and cutting board
• Blender
• Large saucepan with lid

Ingredients

• 2 poblano peppers
• 2 cups water
• ¼ medium onion
• 4 garlic cloves peeled
• 1 jalapeño deseeded
• 1 cup fresh cilantro
• 1 tablespoon chicken bouillon
• 1 cup long-grain white rice
• 1 tablespoon olive oil

Instructions

• Place your poblano peppers on a sheet pan and put them under the broiler, flipping occasionally, until the skins become charred. Let the peppers sit for 2 to 3 minutes in an airtight container, then peel off the charred skins. Cut off the stems and deseed them.
• In your blender, combine the poblano peppers, water, onion, garlic cloves, jalapeño, cilantro, and chicken bouillon. Blend until the mixture is smooth.
• In a medium saucepan, add the rice and olive oil, and cook until the rice starts to turn golden brown. Stir in the poblano pepper mixture and bring to a boil. Cover and reduce the heat to low for 20 to 25 minutes until the rice is tender.

Notes

• Do not use Minute Rice. It cooks too fast and becomes mushy before the sauce is absorbed or reduced. Long-grain rice works best. Other varieties may require more broth and a longer cooking time.
• For charring poblano peppers, use an open flame or the oven for the best flavor. Skillet charring works, but it will not develop as much char or smoky taste.
• Placing hot charred peppers in an airtight container traps steam, which makes the skins easier to peel.
• This dish is medium spicy, though heat tolerance varies. Remove the jalapeño for a milder version.
• Also known as Arroz Verde, this green rice gets its vibrant color and flavor from fresh herbs and vegetables.