Arroz Verde Al Horno (Green Rice Casserole) Recipe

Name: Arroz Verde Al Horno (Green Rice Casserole)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 poblano chile, seeds removed; 1 green bell pepper, seeds and ribs removed; ½ cup fresh cilantro leaves, loosely packed; ¼ cup epazote leaves, loosely packed, optional (can sub fresh savory or Mexican oregano); 5 garlic cloves, peeled and crushed; 2 cups low sodium chicken broth; 4 tablespoons unsalted butter; 1 cup chopped Spanish onion; salt; 2 cups long grain rice; 1 ½ cups grated oaxaca cheese or 1 ½ cups mozzarella cheese, divided; 1 ½ cups grated manchego cheese, divided; 1 cup heavy cream

Servings: persons

1 poblano chile, seeds removed
1 green bell pepper, seeds and ribs removed
½ cup fresh cilantro leaves, loosely packed
¼ cup epazote leaves, loosely packed, optional (can sub fresh savory or Mexican oregano)
5 garlic cloves, peeled and crushed
2 cups low sodium chicken broth
4 tablespoons unsalted butter
1 cup chopped Spanish onion
salt
2 cups long grain rice
1 ½ cups grated oaxaca cheese or 1 ½ cups mozzarella cheese, divided
1 ½ cups grated manchego cheese, divided
1 cup heavy cream

1
Place first six ingredients in a blender and puree well.
2
Set aside.
3
Heat butter in a large pot over medium heat until melted, add onion and saute for 1 minute.
4
Add the green broth and bring to a boil, add salt (2 tablespoons were recommended and seems excessive, but states the broth should be very salty.
5
I would edge on the careful side and add less).
6
Add the rice to the the broth and bring to boil.
7
Reduce heat to low and simmer covered for 15-25 minutes.
8
(Check after 15 minutes and stir with spoon, continue cooking if needed).
9
Preheat oven to 350F In a large bowl, combine rice, 1 cup of Oaxaca cheese, 1 cup Manchego cheese, and heavy cream and stir to combine.
10
Place rice mixture in one large casserole dish or several individual dishes and sprinkle tops with remaining cheese.
11
Bake for 20 minutes, and then transfer to broiler to brown the cheese on top.

1351

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 poblano chile, seeds removed, 1 green bell pepper, seeds and ribs removed, ½ cup fresh cilantro leaves, loosely packed, ¼ cup epazote leaves, loosely packed, optional (can sub fresh savory or Mexican oregano), and more.

Yes, Arroz Verde Al Horno (Green Rice Casserole) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arroz Verde Al Horno (Green Rice Casserole)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions