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Arroz Verde

Author Vianney Rodriguez


  • 1 poblano chile roasted, peeled and seeded
  • ½ cup cilantro washed, plus more for garnishing
  • ¼ cup onion diced
  • ½ jalapeno minced (optional)
  • 1 garlic clove
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ cup vegetable oil or olive oil
  • 1 cup white rice
  • Lime wedges for serving


  1. In a blender combine the poblano, cilantro, onion, jalapeno (if using), salt, pepper and ½ cup water. Blend until smooth. In a saucepan heat oil over medium-high heat. Add the rice and cook stirring, until the rice is light, golden brown and has absorbed most of the oil, about 5-8 minutes. Add the puree, stir and continue cooking until mixture thickens slightly, about 2 minutes. Add 1 ¾ cups water, stir and bring to a gentle boil. Cover; reduce heat to low and cook until all liquid has been absorbed, about 10-15 minutes. Do not stir rice during this cooking time. Once all liquid is absorbed remove from heat, let stand covered for an additional 5 minutes. When ready to serve fluff rice, garnish with cilantro and serve with lime wedges.