Name: Green Rice (Arroz Verde) with Poblano Peppers, Cilantro, and Garlic Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 cup long grain rice; Hot water (for soaking); 1 medium – large poblano pepper; 2 cloves garlic in their skins; 1 tablespoon vegetable or canola oil; 2 tablespoons white onion, chopped; 1 romaine lettuce leaf, torn into pieces; ¼ cup fresh cilantro stems and leaves (about 5-6 sprigs); ¾ teaspoon kosher salt; 2 cups chicken broth, divided

Jump to Recipe· 3.9 from 8 reviews

If you love vibrant, flavorful side dishes that bring a burst of color and zest to your meal, you absolutely have to try this Green Rice (Arroz Verde) with Poblano Peppers, Cilantro, and Garlic Recipe. It’s a Mexican classic that combines tender white rice with the smoky kick of charred poblano peppers, the fresh brightness of cilantro, and the aromatic punch of garlic. This much-loved arroz verde steals the spotlight alongside tacos, enchiladas, and nearly any protein you want to elevate with a pop of delicious green goodness. It’s simple enough for a weeknight dinner yet impressive enough to wow guests.

Ingredients You’ll Need

The image shows six fresh ingredients laid out on a white marbled surface: a bunch of green cilantro with slightly curled leaves, a bright green romaine lettuce leaf with visible veins, a green poblano pepper with a smooth shiny surface, a small white bowl filled with finely chopped white onion, two cloves of garlic with a slightly rough texture, a metal measuring cup filled with uncooked white rice grains, and a glass container with an orange-yellow liquid in the background. The items are arranged loosely with space around them, emphasizing their textures and colors. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity—each ingredient plays a key role in building layers of flavor and texture to create the unmistakable character of Green Rice. From the poblano pepper’s smoky depth to the cilantro’s herbal brightness, these essentials combine to deliver that perfect balance of taste and color.

1 cup long grain rice: The base that soaks up all the wonderful flavors while providing a fluffy texture.
Hot water: Used for soaking the rice to help it cook evenly and become tender.
1 medium-large poblano pepper: The star ingredient offering a smoky, mildly spicy flavor and vibrant green color.
2 cloves garlic in their skins: Adds deep, savory notes once charred—the secret punch of flavor.
1 tablespoon vegetable or canola oil: For toasting the rice and helping to develop a lightly golden crust.
2 tablespoons white onion, chopped: Lends a subtle sweetness and complexity to the sauce.
1 romaine lettuce leaf, torn: Adds a subtle earthiness and brightness without overpowering the dish.
¼ cup fresh cilantro stems and leaves (about 5-6 sprigs): Infuses the arroz verde with its fresh, vibrant herbaceousness.
¾ teaspoon kosher salt: Balances all the flavors perfectly.
2 cups chicken broth, divided: Boosts the savory depth and helps cook the rice to tender perfection.

How to Make Green Rice (Arroz Verde) with Poblano Peppers, Cilantro, and Garlic Recipe

Step 1: Soak and Prepare the Rice

Begin by transferring your rice into a small bowl and covering it with hot water. Let this soak for about 15 minutes. Soaking is a small but powerful step that ensures your rice cooks up tender and perfectly fluffy without being mushy.

Step 2: Char the Poblano Pepper

Whether you use a gas grill, stovetop flame, or your oven broiler, char the poblano pepper until its skin is blackened and blistered all over. This roasting transforms the pepper, bringing out a smoky, slightly sweet flavor that is essential to the dish. After charring, place it in a bowl and cover tightly so the steam loosens the skin for easy peeling.

Step 3: Char the Garlic

While your poblano cools, take two garlic cloves and char them gently in a hot skillet until they have delicate blackened marks and a softened texture. This step mellows the garlic’s harshness and introduces a subtle, roasted note that blends beautifully with the other ingredients.

Step 4: Rinse and Dry the Rice

Drain and rinse the soaked rice under cold water until the water runs clear—this keeps the rice from being sticky. Let it drain thoroughly; you can even pat the sieve gently with a towel to remove excess moisture. Well-drained rice is key to getting that perfect fluffy texture.

Step 5: Blend the Green Sauce

Into your blender, toss the peeled and seeded poblano pepper, charred garlic, chopped onion, torn romaine lettuce, fresh cilantro stems and leaves, kosher salt, and one cup of chicken broth. Blend until you get a smooth, flavorful green sauce bursting with herbal and smoky notes that perfectly frame the rice.

Step 6: Toast and Cook the Rice

Heat oil in a skillet over medium-high heat. Add your rinsed rice and cook, stirring occasionally, until it just starts turning a light golden brown—that toasting adds a nice nutty flavor and texture. Then spread the rice evenly in the pan and pour the green sauce over it. Let cook for 2-3 minutes so the rice absorbs some of that vibrant green goodness.

Step 7: Simmer and Rest

Add the remaining cup of chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until all sounds of bubbling stop and steam vents appear on the surface. Turn off the heat and let it rest for an additional 10-15 minutes with the lid on. Fluff with a fork before serving to separate the grains and reveal the lush green color throughout.

How to Serve Green Rice (Arroz Verde) with Poblano Peppers, Cilantro, and Garlic Recipe

A white bowl filled with one layer of green rice that has a slightly grainy texture, garnished with a few small cilantro leaves in the center. A silver spoon rests inside the rice on the right side. The bowl sits on a white marbled surface with a colorful green, orange, and white striped cloth to the left and two dark green poblano peppers on the top right. There is also a small sprig of cilantro near the top left. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To highlight the fresh flavors, sprinkle chopped fresh cilantro or thinly sliced green onions on top just before serving. A squeeze of fresh lime juice can also brighten the dish perfectly, adding a citrusy zing that complements the smoky poblano beautifully.

Side Dishes

This arroz verde is a game-changer when paired with classic Mexican mains like grilled carne asada, chicken enchiladas, or black bean tacos. It’s also wonderful on the side of smoky grilled vegetables or alongside crispy fish for a fresh, vibrant meal.

Creative Ways to Present

For a stunning presentation, serve the green rice molded in small bowls or ramekins that you invert onto plates, creating neat, dome-shaped portions. You can also add colorful accents by placing slices of avocado or pickled jalapeños nearby, enhancing both the visual appeal and flavor profile.

Make Ahead and Storage

Storing Leftovers

Place any leftover Green Rice in an airtight container and refrigerate. It keeps well for up to 3 days while maintaining its fresh flavor and pleasant texture. Make sure to cool it completely before storing to avoid sogginess.

Freezing

You can freeze green rice for up to one month. Portion it into freezer-safe containers or bags, pressing out as much air as possible. When you’re ready, thaw it in the fridge overnight before reheating to preserve the flavor and texture.

Reheating

Reheat gently on the stovetop over low heat or in the microwave with a small splash of water or broth to keep it moist. Stir occasionally for even warmth, and you’ll find the rice tastes just as delightful as when freshly made.

FAQs

Can I make this recipe vegan or vegetarian?

Absolutely! Simply swap the chicken broth for a vegetable broth, and you’ll keep all the vibrant flavors while making the dish fully plant-based and vegan-friendly.

What if I can’t find poblano peppers?

If poblano peppers aren’t available, you can substitute with mild green bell peppers. The smoky depth won’t be quite the same, but charring the bell peppers will help mimic some of the flavor.

Is it necessary to char the poblano and garlic?

Yes, charring is key to unlocking the signature smoky flavor that defines Green Rice (Arroz Verde) with Poblano Peppers, Cilantro, and Garlic Recipe. Don’t skip this step if you want authentic taste and aroma.

Can I use regular cilantro instead of stems and leaves?

Yes, fresh cilantro leaves and stems together bring a fuller flavor, but if you only have the leaves, that works fine too. Just keep them fresh for maximum herbal punch.

How do I prevent the rice from being mushy?

Soak, rinse, and dry the rice thoroughly before cooking and avoid lifting the lid too often while simmering. These steps help achieve fluffy, separate grains every time.

Final Thoughts

Making this Green Rice (Arroz Verde) with Poblano Peppers, Cilantro, and Garlic Recipe will soon become one of your favorite kitchen adventures. It’s a perfectly balanced, flavorful rice that adds personality to any meal, whether you’re cooking for family or impressing friends. Grab your poblano peppers and fresh cilantro, and dive into this lovely, vibrant arroz verde—you’ll be so glad you did!