Spicy Green Rice (Arroz Verde) Recipe

Name: Spicy Green Rice (Arroz Verde) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano peppers, stems, seeds, and membranes removed and coarsely chopped; 1 serrano pepper, stem, seeds, and membranes removed and coarsely chopped; 2 medium scallions, coarsely chopped (white and light green parts only); 1 cup coarsely chopped fresh Italian parsley leaves (about 1/2 bunch); 1/2 cup coarsely chopped fresh cilantro; 1 teaspoon kosher salt; 1/4 cup water; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter (1/4 stick); 1 1/2 cups long-grain white rice (not converted or instant); 2 cups low-sodium chicken broth; 1 medium lime, halved

Servings: persons

2 poblano peppers, stems, seeds, and membranes removed and coarsely chopped
1 serrano pepper, stem, seeds, and membranes removed and coarsely chopped
2 medium scallions, coarsely chopped (white and light green parts only)
1 cup coarsely chopped fresh Italian parsley leaves (about 1/2 bunch)
1/2 cup coarsely chopped fresh cilantro
1 teaspoon kosher salt
1/4 cup water
2 tablespoons vegetable oil
2 tablespoons unsalted butter (1/4 stick)
1 1/2 cups long-grain white rice (not converted or instant)
2 cups low-sodium chicken broth
1 medium lime, halved

1
Place the peppers, scallions, parsley, cilantro, and salt in a blender.
2
Add the water and process until smooth; set aside.
3
Heat the oil and butter over medium-high heat in a large saucepan with a tightfitting lid.
4
When the butter starts to foam, add the rice, stirring well to coat each grain.
5
Cook, stirring occasionally, until the rice is fragrant and slightly golden, about 3 minutes.
6
Add the blended ingredients to the pan and mix well.
7
Simmer for 1 minute, then stir in the chicken broth.
8
Return the mixture to a simmer, then reduce the heat to low.
9
Cover and cook until the liquid has been completely absorbed and the rice is tender, about 14 minutes.
10
Remove from heat and let the rice sit, covered, for 5 minutes.
11
Uncover and squeeze the lime halves over the rice.
12
Stir well and serve.

622

kcal

Calories

Fat

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.

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 12 ingredients. The key ingredients include: 2 poblano peppers, stems, seeds, and membranes removed and coarsely chopped, 1 serrano pepper, stem, seeds, and membranes removed and coarsely chopped, 2 medium scallions, coarsely chopped (white and light green parts only), 1 cup coarsely chopped fresh Italian parsley leaves (about 1/2 bunch), and more.

Yes, Spicy Green Rice (Arroz Verde) Recipe 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!