Green Rice (Arroz Verde)

by0| PUBLISHED Mar 4, 2002 10:00 AM
Green Rice (Arroz Verde)

This Mexican holiday rice is adapted from Aida Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986).

Yield: serves 4


  • 1 small white onion, peeled and quartered
  • 2 poblano chiles, deveined, seeded, and quartered
  • 3 cloves garlic, peeled
  • 1 cup fresh cilantro
  • 2 cups Chicken Stock
  • Salt and freshly ground black pepper
  • 1 cup long-grain white rice
  • 2 tbsp. vegetable oil


  1. Place onions, chiles, garlic, cilantro, and 1 cup stock in a blender. Blend, strain, and season with salt and pepper.
  2. Rinse and drain rice. Heat oil in a heavy pot over medium-low heat. Add rice and sauté, stirring constantly, for 2 minutes. Add sauce and remaining 1 cup stock. Cover and simmer for 20 minutes. Remove pot from heat, but keep covered, allowing rice to cook for another 10 minutes.