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Large dutch oven filled with arroz verde topped with limes, jalapenos, and cilantro. There is a wooden spoon coming out of the pan. The pan is sitting on a towel with a bowl of cilantro and limes next to it.
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4.6 from 5 votes

Arroz Verde (Green Rice Recipe)

Spice up your next meal by making Arroz Verde, or green rice! White rice is cooked in broth and a pepper and herb purée resulting in a fluffy and tender rice that is infused with herbs and a little spice. It makes a great side dish to any Mexican dish or just about any protein and veggie.
Course Side Dish
Cuisine Mexican
Keyword Arroz Verde, Green Rice, Green Rice Recipe
Prep Time 5 minutes
Cook Time 17 minutes
Resting Time 15 minutes
Total Time 37 minutes
Servings 8 cups
Calories 93kcal
Author Kelly


  • 1 tablespoon avocado oil
  • 2 cups Lundberg Farms long grain white rice
  • 1 poblano pepper, stem removed and roughly chopped (150 grams)
  • 1 jalapeno pepper, stem removed and roughly chopped (remove seeds for less spicy)
  • 1/2 cup chopped onion (60 grams)
  • 2 cloves garlic
  • 1 cup packed cilantro
  • 1/2 cup packed parsley
  • 1 3/4 cups vegetable broth
  • salt and pepper, to taste
  • for serving: lime juice, chopped cilantro


  • Rinse rice through running water a few times until water runs clear. I used a nut milk bag. Shake to remove excess water and let dry a bit.
  • Add avocado oil to a large dutch oven or heavy bottomed pot (make sure you have a lid) over medium heat and let get hot. Add rice, stir, and toast for 10 minutes, stirring occasionally, until fragrant and some pieces are slightly browned.
  • While rice toasts, make the pepper and herb mixture. Add poblano, jalapeno, onion, garlic, cilantro, parsley, salt and pepper, and 1/4 of the measured broth into a Vitamix or high powered blender and blend until smooth.
  • When rice is toasted, add green mixture from blender and the rest of the broth and mix well to combine. Bring to a boil. Once boiling, stir well to combine, turn down heat to low, and cover with lid. Let cook untouched for 15-17 minutes. Turn off heat and let rice rest for 15 minutes to absorb any excess moisture. Do not open the lid as the heat will escape.
  • Open lid and mix well to combine as some of the green purée will likely be sitting on the top. Fluff with a fork and season with salt if needed. For serving, mix with lime juice and chopped cilantro if desired. Enjoy!


Serving: 1/2 cup | Calories: 93kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Monounsaturated Fat: 1g | Potassium: 41mg | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 19mg | Calcium: 4mg | Iron: 2mg