This Arroz Verde Poblano is light, fluffy, and full of fresh flavor from roasted poblanos, cilantro and garlic. It's the perfect side dish to add color and a mild kick to any Mexican meal. Try it alongside carne asada, enchiladas or your favorite tacos.
Like my Arroz Rojo, Mexican White Rice with Corn, or Arroz con Cilantro, this rice follows the same foolproof method I learned from my mom, one that guarantees fluffy, flavorful rice every time. She always took her time with rice, browning it just right and letting it steam to perfection. Those simple steps are the foundation of this green rice too, and they're what makes it so delicious.
What sets this one apart is the vibrant green sauce made with roasted poblanos. It adds a pop of color and an amazing depth of flavor without being spicy. Plus, it's naturally gluten-free and full of nourishing, fresh ingredients.
Let me show you how to make it.
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For other recipes featuring poblano peppers, try Bacon and Ground Beef Chiles Rellenos, Espagueti Verde or Poblano Cream Soup.
Ingredients & Substitutions
For any Mexican rice, I always use long-grain white rice, its slender grains remain separate and fluffy and easily soak up the other flavors. Roasted poblanos add depth and a mild kick. Check out my post to learn how to roast peppers at home. As for oil, I like using a neutral tasting option, like mild olive oil or avocado oil, to toast the rice and sauté the aromatics.
See recipe card for other ingredients and quantities.
Special Tips for Fluffy Rice
- Add Water in Stages: Don't add all the water at once. This recipe uses smaller amount of liquid added at three different times. This is the key to the fluffiness of this rice. It gives you more control over the texture and helps prevent soggy or mushy results.
- Avoid Over-Stirring: Once you add the liquid, only stir the rice when the recipe instructs. Stirring too much can break the grains and cause them to stick together.
- Use a Fork to Stir: Only use a fork to stir, and not a spoon. This keeps the grains intact and helps maintain a fluffy texture.
- Watch Closely: Because the water is added in stages, it's important to monitor the rice closely. Once the liquid dries up, the rice can quickly stick the bottom and burn.
- Adjust Salt Early: Here's a trick to ensure your rice is seasoned properly. When you add all the ingredients and the water the first time, use a spoon to taste the liquid. It should taste slightly salty. If not, sprinkle in a bit more salt and gently stir it in with a fork.
Step-by-Step Instructions
- Prepare Poblanos: Roast the poblano peppers by following the directions on this post Simple Ways to Roast Green Chiles at Home. Then, peel, deseed and roughly chop the peppers. Set aside.
- Make Sauce: Add poblanos, cilantro, a small piece of onion, one large garlic clove, and enough water to blend into a blender. Blend until smooth.
- Toast Rice: Heat oil in a medium saucepan over medium heat. Add rice and use a wooden spoon to sauté the rice until golden-brown color.
- Drain Rice: Drain rice using a fine mesh sieve over a bowl or heat-resistant container. Leave about 2 teaspoons of oil in the pan.
- Sauté Aromatics: Add diced onion and diced garlic to the pan and sauté over medium-low until soft and fragrant.
- Add Rice: Add the rice back in and mix with aromatics.
- Add Sauce: Simmer the rice with the sauce to cook off some of the liquid. Then add broth, hot water, and the salt. Use a fork (and only a fork) to carefully stir everything together just until combined. Bring to a simmer, lower heat and cover for 15 minutes.
- Cook and Fluff: After 15 minutes, check the rice by making a small well in the center, if the bottom is dry, add ¼ cup of hot water and cover. About 8 minutes later, check for tenderness; if the rice is still too firm and the bottom is dry, add more water. Once absorbed, remove from heat, let it rest covered and fluff with a fork.
Recommended for This Recipe
Vitamix Blender
I use this high-powered blender everyday. It is the perfect tool for making smooth sauces like the one in this recipe.
How to Serve
This green rice is a great side dish for so many Mexican dishes, such as:
- Shrimp Tacos with Mango Salsa
- Picadillo con Papas
- Pan-Seared Cilantro Lime Chicken
- Tostadas de Carne Molida
Storing and Reheating
Store leftover rice in an air-tight container in the refrigerator for up to 4 days or freeze for up to 6 months.
Reheat on the stove by adding a little of water to a pan. Heat over low, stirring carefully as to not break the grains, then cover and let it steam for 1-2 minutes until heated through.
You can also reheat in the microwave. Place the rice in a microwaveable-safe bowl and add a splash of water. Cover with a damp paper towel and heat in short 30 second intervals, stirring occasionally (and carefully) to distribute the heat evenly.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Related
Looking for other recipes like this? Try these:
Recipe
Arroz Verde Poblano (Mexican Green Rice)
Equipment
- saucepan
- Wooden Spoon
- Fork
Ingredients
Poblano Sauce
- 2 poblano peppers
- 5 sprigs cilantro
- ⅛ medium white onion
- 1 large garlic clove
- ¼ cup water just enough to blend ingredients
Rice
- 1 cup long-grain white rice
- ¼ cup neutral-tasting oil such as avocado oil or mild olive oil
- ¼ medium white onion, diced
- 1 medium garlic clove, diced
- 1 cup low-sodium chicken broth or vegetable broth
- 1 cup hot water, divided
- 1 teaspoon kosher salt
Instructions
Poblano Sauce
- Roast poblano peppers on the stove or under the broiler. See my post Simple Ways to Roast Green Chiles at Home for more details.
- Peel, deseed and chop the poblanos.
- Add poblanos, cilantro, ⅛ onion, 1 large garlic clove, and enough water to blend (about ⅛-1/4 cup) into a blender. Blend until smooth.
Rice
- In a medium saucepan, heat oil on medium heat. Add rice.
- Using a wooden spoon, sauté the rice until it turns a golden-brown color (be careful it does not burn). This should take about 5-7 minutes.
- Place a fine mesh sieve over a bowl or heat-resistant container. Pour the rice and the oil into the sieve, leaving about 2 teaspoons of oil in the pan.
- Add diced onion and diced garlic to the saucepan where you cooked the rice. Sauté over medium-low until soft and fragrant, about 3 minutes.
- Add the rice back into the pan, along with the blended poblano sauce.
- Simmer the rice with the sauce for 3-5 minutes to cook off some of the liquid.
- Add 1 cup of broth, ½ cup of hot water, and the salt.
- Use a fork (and only a fork) to carefully stir everything together just until combined. Do not over stir. Too much stirring will break up the rice and make it mushy.
- Use a spoon to taste the liquid. The liquid should taste just a tad salty. If it doesn't, sprinkle a small amount of additional salt and use a fork to stir it in.
- Bring to a simmer, cover, and set heat to low for 15 minutes.
- After 15 minutes, use a fork to dig a small hole in the middle of the rice until you reach the bottom. If there isn't any water left, add ¼ cup of hot water, cover. However, if there is still water, cover and wait another minute or two to make sure the water has dried up before adding the ¼ cup of water.
- After about 8 minutes, check to see if the rice is tender. If it is hard, make a small well again. If there isn't any water, add ⅛-1/4 cup hot water, cover.
- Once this water has dried up, which should take about 5 minutes, take the rice off the heat. Leave the pot covered and let it rest for about 15 minutes.
- Carefully fluff with a fork, being sure not to over-mix or break up the rice pieces.
Notes
- Add Water in Stages: Don't add all the water at once. This recipe uses smaller amount of liquid added at three different times. This is the key to the fluffiness of this rice. It gives you more control over the texture and helps prevent soggy or mushy results.
- Avoid Over-Stirring: Once you add the liquid, only stir the rice when the recipe instructs. Stirring too much can break the grains and cause them to stick together.
- Use a Fork to Stir: Only use a fork to stir, and not a spoon. This keeps the grains intact and helps maintain a fluffy texture.
- Watch Closely: Because the water is added in stages, it's important to monitor the rice closely. Once the liquid dries up, the rice can quickly stick the bottom and burn.
- Adjust Salt Early: Here's a trick to ensure your rice is seasoned properly. When you add all the ingredients and the water the first time, use a spoon to taste the liquid. It should taste slightly salty. If not, sprinkle in a bit more salt and gently stir it in with a fork.
Lola
I love the flavor of poblano peppers and was happy to see them in your rice!
Gemma
They add just the right kick! Thank you!