This Arroz Verde Poblano is light, fluffy, and bright with fresh flavor from roasted poblanos, cilantro, and garlic. It makes a colorful, mildly spicy side for any Mexican meal—serve it with carne asada, enchiladas, or your favorite tacos.
Like my Arroz Rojo, Mexican White Rice with Corn, and Arroz con Cilantro, this recipe uses the same reliable technique my mother taught me: toast the rice until it’s golden, then steam it gently. Those simple steps create separate, tender grains every time. What makes this version special is the vivid green sauce made with roasted poblano peppers and cilantro—full of flavor without overwhelming heat. The dish is naturally gluten-free and showcases fresh ingredients.
Below you’ll find ingredients, tips for perfectly fluffy rice, step-by-step instructions, serving ideas, and storage guidance.
For more poblano recipes, try Bacon and Ground Beef Chiles Rellenos, Espagueti Verde, or Poblano Cream Soup.
Ingredients & Substitutions
Use long-grain white rice for the best texture—its slender grains stay separate and absorb flavor well. Roasted poblanos give the sauce its green color and a mild, smoky flavor; roast them on the stovetop or under the broiler, then peel and seed them. For toasting the rice and sautéing the aromatics, choose a neutral oil such as avocado oil or mild olive oil.
See the recipe card further down for exact quantities.
Special Tips for Fluffy Rice
- Add Water in Stages: This recipe works by adding smaller amounts of liquid at a few stages instead of all at once. That control helps prevent soggy rice and yields a fluffy texture.
- Avoid Over-Stirring: Once liquid is added, stir only when instructed. Excess stirring breaks grains and encourages stickiness.
- Use a Fork to Stir: Use a fork rather than a spoon to combine and fluff; a fork keeps the grains intact.
- Watch Closely: Because liquid is added in stages, monitor the pot so the rice doesn’t dry out and burn on the bottom.
- Adjust Salt Early: Taste the cooking liquid after the first addition of broth/water; it should be slightly salty. If not, add a little more salt and stir gently with a fork.
Step-by-Step Instructions
- Prepare Poblanos: Roast the poblanos on the stovetop or under the broiler until charred, then peel, deseed, and roughly chop. Set aside.
- Make the Sauce: In a blender combine the roasted poblanos, cilantro, a small piece of onion, one large garlic clove, and just enough water to blend until smooth.
- Toast the Rice: Heat oil in a medium saucepan over medium heat. Add the rice and sauté with a wooden spoon until the grains turn golden brown, about 5–7 minutes.
- Drain Excess Oil: Pour the rice through a fine-mesh sieve into a bowl or heatproof container, leaving about 2 teaspoons of oil in the pan.
- Sauté Aromatics: Add diced onion and garlic to the pan and cook over medium-low until soft and fragrant, about 3 minutes.
- Add Rice: Return the toasted rice to the pan and mix with the sautéed aromatics.
- Add Sauce and Liquids: Pour in the blended poblano sauce and simmer the rice briefly to reduce some liquid (3–5 minutes). Add the broth, some hot water, and salt. Use a fork to gently combine everything—do not over-stir. Bring to a simmer, reduce heat to low, cover, and cook for 15 minutes.
- Finish and Fluff: After 15 minutes, make a small well in the center with a fork to check the bottom. If dry, add 1/4 cup hot water and cover. Check again after about 8 minutes—if still firm, add a little more hot water (1/8–1/4 cup) and cover until absorbed. Remove from heat, let rest covered for 15 minutes, then fluff gently with a fork.
Recommended for This Recipe
High-Powered Blender
A high-powered blender makes a silky smooth poblano-cilantro sauce, but any blender that purees the mixture well will work.
How to Serve
This green rice pairs well with many Mexican dishes, for example:
- Shrimp Tacos with Mango Salsa
- Picadillo con Papas
- Pan-Seared Cilantro Lime Chicken
- Tostadas de Carne Molida
Storing and Reheating
Store leftover rice in an airtight container in the refrigerator for up to 4 days or freeze up to 6 months.
To reheat on the stove, add a splash of water to a pan, heat over low, stir gently with a fork to avoid breaking the grains, cover, and steam 1–2 minutes until heated through. To reheat in the microwave, place rice in a microwave-safe bowl with a splash of water, cover with a damp paper towel, and heat in 30-second intervals, stirring gently between intervals.
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Related
Looking for similar recipes? Try these options:
-
Jalapeño Ranch Dip
-
Agua de Papaya (Papaya Agua Fresca)
-
Watermelon Salsa (Pico de Gallo with Jicama)
-
Chile Morita Salsa (Salsa de Chile Morita)
Recipe
Arroz Verde Poblano (Mexican Green Rice)
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
- Blender
- Saucepan
- Wooden spoon
- Fine mesh sieve
- Fork
Ingredients
Poblano Sauce
- 2 poblano peppers
- 5 sprigs cilantro
- 1/8 medium white onion
- 1 large garlic clove
- 1/4 cup water (just enough to blend)
Rice
- 1 cup long-grain white rice
- 1/4 cup neutral-tasting oil (avocado or mild olive oil)
- 1/4 medium white onion, diced
- 1 medium garlic clove, diced
- 1 cup low-sodium chicken or vegetable broth
- 1 cup hot water, divided
- 1 tsp kosher salt
Instructions
Poblano Sauce
- Roast the poblano peppers until charred. Peel, deseed, and chop.
- Combine poblanos, cilantro, onion, garlic, and enough water to blend in a blender. Puree until smooth.
Rice
- Heat the oil in a medium saucepan over medium heat and add the rice.
- Sauté, stirring, until the rice turns golden brown, about 5–7 minutes. Avoid burning.
- Drain the rice in a fine-mesh sieve, leaving about 2 teaspoons of oil in the pan.
- Sauté the diced onion and garlic in the reserved oil until soft and fragrant, about 3 minutes.
- Return the rice to the pan and add the blended poblano sauce. Simmer 3–5 minutes to reduce excess liquid.
- Add 1 cup broth, 1/2 cup hot water, and the salt. Use a fork to combine gently.
- Taste the liquid; it should be slightly salty. Adjust with a little more salt if needed.
- Bring to a simmer, cover, reduce heat to low, and cook 15 minutes.
- Check the rice by making a small well in the center. If the bottom is dry and rice is still firm, add 1/4 cup hot water, cover, and cook a few more minutes. Repeat in small increments (1/8–1/4 cup) if necessary until tender.
- When liquid is absorbed, remove from heat, keep covered, and let rest 15 minutes. Fluff gently with a fork before serving.
Notes
- Add water in stages rather than all at once to control texture.
- Avoid over-stirring once liquids are added to keep grains separate.
- Use a fork for stirring and fluffing to preserve grain integrity.
- Monitor the pot closely so rice doesn’t stick or burn as liquids evaporate.
- Adjust salt early by tasting the cooking liquid and adding a little more if needed.
Nutrition
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