Arroz Verde con Poblano (Mexican Green Rice)
Why this recipe works
- Green flavour throughout: Blending the poblano, coriander, spring onions and stock means the rice absorbs the flavour evenly as it cooks.
- Toasted rice base: Toasting the rice before adding liquid gives the grains a light nutty flavour and helps them cook up fluffy rather than heavy.
- Fresh finish: Lime brightens the herby rice, while avocado adds cool richness against the mild poblano warmth.
- Good for planning ahead: The cooked rice keeps well in the fridge and can be frozen without the avocado, making it useful for quick side dishes.
Get the most out of this recipe
Adjust the heat
- For a milder version: Use green pepper instead of poblano for a fresher, less chilli-forward rice.
- For more heat: Blend in a hotter green chilli with the poblano, adding it gradually so the heat stays balanced.
- To soften the warmth: Serve with ripe avocado and plenty of lime; the fat and acidity round out the poblano’s gentle heat.
Ingredient notes
- Poblano flavour: Poblanos bring a mild green chilli flavour rather than sharp heat, which is what gives this rice its gentle warmth.
- Use tender coriander stems: Tender coriander stems blend smoothly and add extra herbal flavour, so there is no need to use leaves only.
- Use hot stock: Hot stock helps the blended mixture come back to a simmer quickly, supporting even cooking once the rice is covered.
Texture tips
- Toast without browning too fast: Cook the rice until the grains look slightly opaque and smell nutty, keeping the heat moderate so they do not darken too quickly.
- Avoid stirring during cooking: After adding the green stock, stir once, then keep the lid on so the steam can cook the rice evenly.
- Rest before fluffing: Leaving the pan covered off the heat lets the grains settle and finish steaming before you separate them with a spoon.
Make-ahead tips
- Refrigerate cooked rice: Cool the rice quickly, then store it in a sealed container in the fridge for up to 3 days.
- Freeze the rice only: Freeze the cooked rice without the avocado, then defrost overnight in the fridge before reheating.
- Reheat gently: Warm covered with a splash of water until piping hot, either in a saucepan over low heat or in the microwave, stirring halfway.
Equipment you'll need
Ingredients
Instructions
- Trim the spring onions, then roughly chop them. Remove the stem and seeds from the poblano peppers and roughly chop. Pick the coriander leaves and tender stems.
- Add the spring onions, poblanos, coriander and hot vegetable stock to a blender and blend until smooth and bright green. If needed, let the mixture sit for 1 minute so any foam settles.
- Heat the vegetable oil in a saucepan over medium heat. Add the rice and cook, stirring often, for 4 to 6 minutes until the grains look slightly opaque and smell nutty. Keep the heat moderate so it toasts without browning too quickly.
- Carefully pour in the blended green stock and stir once to combine. Bring to a gentle simmer, then cover and cook on low for 15 minutes. The rice is ready when the liquid is absorbed and the grains are tender.
- Remove from the heat and leave, covered, for 5 minutes. Fluff with a wooden spoon. Slice the avocado and cut the limes into wedges, then serve the rice with avocado and a squeeze of lime.
Recipe notes
Tips
- For the best texture, keep the lid on while the rice cooks and rests, and avoid stirring once it is simmering.
- If your blender struggles, blend the spring onions, poblanos and coriander with a splash of the stock first, then add the rest and blend again.
Substitutions
- Replace the poblano pepper with green-pepper for a milder, less chilli-forward green rice.
- Replace the vegetable oil with olive-oil for a fruitier flavour.
Storage
- Refrigerate up to 3 days
- Cool the rice quickly, then refrigerate in a sealed container. Reheat with a splash of water in a covered saucepan over low heat until piping hot, or microwave covered, stirring halfway. Freeze the rice only (not the avocado) for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Mexican
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