Description
Green Rice (Arroz Verde) is a flavorful Mexican side dish featuring long grain white rice cooked with charred poblano peppers, garlic, onions, cilantro, and romaine lettuce. This vibrant green rice is fragrant and mildly spicy, making it a perfect accompaniment to tacos, enchiladas, or any Mexican-inspired meal. The rice is first soaked, charred peppers and garlic blended into a green sauce, then cooked gently on the stovetop to produce fluffy, aromatic rice with a fresh herbal flavor.
Ingredients
Main 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
Instructions
- Soak the Rice: Transfer the rice to a small bowl and cover it with hot water. Let it soak for 15 minutes to soften the grains and reduce cooking time.
- Char the Poblano Pepper: Heat a gas grill to 500°F or the gas stovetop to high and place the poblano pepper directly over the flame. Turn with tongs until the entire skin is blackened and charred, about 6-10 minutes. Alternatively, broil the pepper in the oven about 5-6 inches from the element at 500°F for 2 minutes per side until blistered and blackened. Transfer pepper to a bowl and cover with plastic wrap to steam and cool.
- Peel the Poblano: Once the pepper is cool enough to handle, peel off the blackened skin using your hands. Remove seeds and stem as well, then set aside.
- Char the Garlic: Place garlic cloves in a small dry skillet over medium-high heat. Cook for about 2 minutes per side until the garlic skins develop blackened char marks and cloves become slightly tender. Remove from heat and let cool. Peel off and discard skins.
- Rinse the Rice: Drain the soaked rice through a sieve and rinse under cold running water until the water runs clear, removing excess starch. Let the rice drain and dry for 5-10 minutes, patting off any remaining water with a clean towel if needed.
- Make the Green Sauce: In a blender, combine the peeled and seeded poblano pepper, charred garlic, chopped onion, torn romaine lettuce, cilantro, kosher salt, and 1 cup of chicken broth. Blend until completely smooth and vibrant green.
- Toast the Rice: Heat oil in a medium skillet over medium-high heat. Add the rinsed and dried rice and cook, stirring occasionally, until it becomes lightly golden and fragrant.
- Add the Green Sauce: Spread the toasted rice evenly in the skillet and gently pour the green poblano sauce over it. Cook for 2-3 minutes, stirring gently to incorporate the sauce and flavors.
- Simmer the Rice: Pour the remaining 1 cup of chicken broth over the mixture and bring to a boil. Reduce heat to low, cover the skillet, and simmer for 12-15 minutes until the liquid is fully absorbed and steam vents appear on the rice surface.
- Rest and Serve: Remove the skillet from heat and let the rice rest covered for 10-15 minutes to finish cooking and increase fluffiness. Fluff the rice with a fork before serving warm.
Notes
- Be careful when handling the charred poblano pepper; peeling while warm makes removal of skin easier.
- Rinsing the rice thoroughly helps to prevent gummy texture and promotes fluffy rice.
- Using chicken broth adds savory depth; for a vegan version, substitute with vegetable broth.
- You can char peppers using a grill, stovetop flame, or broiler—whichever is most convenient.
- Resting rice after cooking allows moisture to redistribute for perfect texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
