Arroz Verde (Mexican Green Rice)

Prep Time
Cook Time
Ready In

"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."

Original is 7 servings


  • 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

Step 1

Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.

Step 2

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).

Step 3

Stir in cilantro and garnish with chopped green onions.

Step 4

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.

Editorial Notes

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.

5 Reviews

Texas Terrie

I used green peppers and added fresh lime juice and lime zest. Delicious with Tacos and in Burritos. Great tasting rice!


review by:
(13 Oct 2021)


I used bell peppers but next time I will use ones with a little more heat. Great flavors in this rice and we will make this again!


review by:
(28 Jan 2020)


I made this to go with some Beef Fajitas I was making and it was a great side and went so well with them. I used brown rice which worked out just as well as the white, and healthier for us too!


review by:
(14 Aug 2013)


This is a great side dish to have with our Mexican fare. I made it this last time to go with burritos. It was so good with some Cheese Queso poured over the top!


review by:
(24 May 2013)


A very tasty recipe I love cilantro and was a bit generous with it. I used bell peppers yellow, red and green. It all came together making a lovely side dish that I will be made over and over again Thanks GW for posting it.


review by:
(19 Apr 2013)

You'll Also Love

Fun facts:

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.