Arroz verde – green rice with poblano and coriander
Rice fried and then cooked in a blended broth of poblano pepper, coriander, onion and garlic, which turns it green and gives it a fresh, barely spicy flavour. Served with stews, chicken and fish, sometimes with sweetcorn or peas stirred through.
- 40 minTime
- 18 minHands-on
- 4Portions
- ≈ $9per portion
- 300kcal per portion
Ingredients for 4 portions
- 200 gRice, long-grain
- 2Poblano peppers, deseeded, in pieces
- 30 gCoriander, with stalks
- ½Yellow onion
- 1 cloveGarlic
- ≈ 450 mlWater
- 1 cubeChicken stock, or 1 tsp stock powder
- 3 tbspRapeseed oil
- to tasteSalt
Method
- Rinse the rice in a sieve under cold water until the water runs almost clear, then drain well.
- Blend the poblano, coriander, onion and garlic with the water and the stock cube until completely smooth and green.
- Heat the oil in a medium saucepan over a medium heat and fry the rice, stirring often, for 6–7 minutes, until light golden.
- Pour in the green liquid (careful, it spits), season with salt and bring to the boil.
- Cover, turn the heat right down and cook for 18 minutes without lifting the lid, until the rice has absorbed all the liquid.
- Turn off the heat and leave to stand, covered, for 5 minutes. Fluff up with a fork before serving.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
