Arroz Verde (Mexican Green Rice)
January 10, 2012
"Original recipes comes from The Complete Book of Mexican Cooking, however I've made some adjustments (of course)! I prefer the roasted chiles but fresh chopped chiles can be used. If a smooth texture rice is preferred see note at bottom of instructions."
- Serving Size: 1 (276.1 g)
- Calories 198
- Total Fat - 7.9 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 715.9 mg
- Total Carbohydrate - 29.5 g
- Dietary Fiber - 2.8 g
- Sugars - 5.3 g
- Protein - 3.4 g
- Calcium - 37.7 mg
- Iron - 1.4 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
To pot add broth, peppers, onions, cumin, salt, pepper. Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
Stir in cilantro and garnish with chopped green onions.
NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If using fresh poblano chiles, make sure to wear gloves when mincing them to avoid skin irritation.
- If using frozen peppers, make sure to thaw them before adding to the pot.
- Substitute black beans for the rice: This substitution adds a protein boost to the dish and provides a great source of fiber. It also helps to make the dish more filling.
- Substitute jalapenos for the poblano chiles: This substitution adds a bit of heat to the dish and provides a unique flavor that is different than the more mild poblano chiles.
Vegetarian Replace the chicken broth with vegetable broth and omit the cumin.
Mexican Replace the chicken broth with vegetable broth, omit the cumin, and add 1 teaspoon of chili powder and 1/2 teaspoon of oregano.
Grilled Corn with Chipotle Butter - This sweet and smoky side dish is the perfect accompaniment to Arroz Verde. The smokiness of the chipotle butter complements the flavors of the rice, while the sweetness of the grilled corn adds a delightful contrast. The combination of flavors makes for a delicious and balanced meal.
Roasted Poblano Peppers with Queso Fresco: Roasted poblano peppers are a great way to add a bit of heat to the meal. The cheese gives a creamy texture that pairs well with the smokiness of the chipotle butter and the sweetness of the grilled corn. The combination of flavors makes for a delicious and balanced meal.
Q: How do I make Arroz Verde smoother?
A: To make Arroz Verde smoother, puree the onion and chilis in a little broth before adding to the pot.
Q: What type of rice is best for Arroz Verde?
A: Long grain white rice is the best option for Arroz Verde. It holds its shape and texture when cooked, and absorbs the flavors of the dish.
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The Mexican dish Arroz Verde is a popular side dish served with many traditional Mexican dishes. It is also said to have been served to Mexican President Benito Juarez during his lifetime.
The recipe for Arroz Verde is said to have originated in the state of Oaxaca, Mexico, where it is a popular dish served during celebrations and special occasions.