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MexicanAuthentic Cuisine

Arroz Verde

Serves 4 to 6 Side rice, Sides

Arroz Verde

Arroz Verde is a staple in the everyday cooking of Puebla, where its inviting aroma has long been a signal that it's time to gather at the table. This dish holds a place of honor in the daily rhythm of life, where simplicity meets satisfaction. It’s a dish that doesn’t need a special occasion to shine, yet it manages to capture the essence of home.

Expect a delightful balance where the mild heat of roasted poblano chiles intertwines with the fresh, herbal notes of cilantro and parsley. The rice, cooked in a fragrant broth, becomes a tender canvas for these vibrant flavors. Each bite is a comforting reminder of why this dish is beloved in Puebla's kitchens.

Ingredients

  • 400 g (2 cups)long-grain white rice — rinsed and drained well
  • 2poblano chiles — roasted, peeled, and seeded
  • 1 bunchfresh cilantro
  • 1 handfulflat-leaf parsley
  • 1/4white onion
  • 2 clovesgarlic
  • 3 1/2 cupschicken or vegetable broth
  • 1/3 cupneutral oil
  • 1 tspfine salt

Method

  1. Start by rinsing 400 g (2 cups) of long-grain white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Drain the rice well in a fine mesh sieve to ensure there's no excess water.
  2. In a large, heavy-bottomed pot or deep skillet, heat 1/3 cup of neutral oil over medium heat. Add the drained rice to the pot, stirring frequently. Fry the rice until the grains turn opaque and emit a nutty, toasted aroma, which should take about 5 to 7 minutes.
  3. While the rice is toasting, prepare the green base. In a blender, combine 2 poblano chiles (seeds removed for less heat), 1/4 white onion, 2 cloves of garlic, 1 bunch of fresh cilantro, and a handful of flat-leaf parsley. Blend until smooth, creating a vibrant green puree.
  4. Once the rice is toasted, carefully pour the green puree into the pot with the rice. It should sizzle upon contact. Stir the mixture, allowing the puree to coat the rice and cook until most of the liquid has evaporated and the mixture thickens slightly.
  5. Add 3 1/2 cups of chicken or vegetable broth to the pot, stirring to combine. Taste the broth and add 1 tsp of fine salt, adjusting if necessary. Place the whole poblano chiles on top of the rice, which will infuse additional flavor as it cooks.
  6. Cover the pot with a tight-fitting lid and reduce the heat to low. Cook the rice undisturbed until the liquid is fully absorbed and small steam holes appear on the surface, indicating the rice is cooked through. This should take about 15 to 20 minutes.
  7. Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This resting period allows the rice to finish cooking in its own steam, ensuring each grain is tender.
  8. After resting, gently fluff the rice with a fork to separate the grains and distribute the flavors evenly. Serve the Arroz Verde warm, enjoying its fragrant aroma and vibrant color.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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