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Skillet filled with Mexican green rice being served with wooden spoon.
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Mexican Green Rice (Arroz Verde)

This vibrant Mexican Green Rice is loaded with fresh herbs, roasted poblano, and just the right amount of flavor to steal the show. It’s the perfect side for tacos, burrito bowls, or honestly… just eating straight from the pot.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mexican, Tex Mex
Servings: 8
Author: Serene

Equipment

Ingredients

  • 1 poblano pepper
  • 1 tablespoon avocado oil
  • 2 cups rice long grain white rice*
  • 2 cups cilantro (one bunch)
  • 4 garlic cloves
  • 1/2 white onion quartered
  • juice 1 lime fresh
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cups chicken broth no sodium

Instructions

  • Roast the poblano pepper in a small skillet over medium heat. Cook the pepper on all sides until the skin is blistered and the pepper is soft, about 15 minutes. Remove from heat and allow to cool. Once the pepper is cooled to the touch, remove the stem, slice open and remove the seeds. 
    Roasted poblano being sliced in half.
  • Add the pepper, onion, cilantro, garlic, lime juice, salt, cumin and coriander to a food processor or blender. Pulse until no large chunks remain. 
    Blended cilantro, poblano, onion and garlic for rice.
  • In a large skillet heat the oil over medium heat. Add the rice. Stir to coat the rice in the oil. Continue to cook over medium heat until the rice is lightly browned and toasted. 
    Toasting rice in a skillet with a small amount of oil.
  • Add the blended greens to the rice and stir to coat the rice in the mixture. 
    Blended greens added to toasted rice.
  • Pour the chicken broth into the skillet with the rice. Stir to combine. 
  • Bring the rice to a simmer. Reduce the heat to low. Cover and cook for 20 minutes. 
  • After 20 minutes, remove the skillet from the heat, keep the lid on and allow the rice to cool for 10 minutes. 
  • Remove the lid and stir the rice. Most of the greens will have floated to the top during cooking. Stir and fluff the rice before serving. 
    Finished Mexican Green Rice in a skillet.

Notes

🌿 Meal Prep Tips: Mexican Green Rice Edition 🌿
✔️ Make Ahead: Cook the rice and let it cool completely before storing. Keeps 4–5 days in the fridge or up to 2 months in the freezer!
✔️ Reheat Like a Pro: Add a splash of broth or water before reheating to keep it fluffy—not dry.
✔️ Double Up: This recipe scales easily—make a double batch and freeze in individual portions for easy sides all week.
✔️ Serving Ideas: Perfect with tacos, burrito bowls, grilled meats, or just topped with a fried egg and avocado. 

Nutrition

Serving: 1 | Calories: 202kcal | Carbohydrates: 40g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 732mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg