Arroz Verde (Green Rice with Cilantro) GabrielPadilla reviews online

Arroz Verde (Green Rice with Cilantro)


The green color of the rice comes from poblano chiles and cilantro. Arroz verde is a popular Mexican side dish that goes well with fish tacos, grilled chicken, or fahitas.


Edition Details



Cooking method

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Heat 1 tablespoon oil in a medium saucepan over medium heat; cook onion and garlic until soft and translucent, about 5 minutes.
Combine poblano peppers, onion, garlic, water, cilantro, and lime juice in a blender; blend until smooth.
Heat remaining 1 tablespoon oil in a medium saucepan. Cook and stir rice, stirring frequently, until transparent, 2 to 3 minutes. Add poblano mixture and bring to a boil. Stir in chicken bouillon. Reduce heat to low, cover, and cook until rice has absorbed all liquid and is soft, about 20 minutes.
Remove rice from heat and fluff with a fork. Cover and let stand for 5 minutes before serving.

Number of persons


Full cooking time

15 m

Cooking time

37 m

Time for preparing

1 h 17 m




7.4 g




4.6 g


< 1 mg


41 mg

Ingredients Arroz Verde (Green Rice with Cilantro)

2 cups water
1 clove garlic, minced
1 cup uncooked white rice
1/2 onion, chopped
1 tablespoon chicken bouillon granules
1/2 lime, juiced
2 tablespoons vegetable oil, divided
2 poblano peppers, halved and seeded
15 sprigs cilantro, chopped


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