Print Recipe

Mexican Green Rice (Arroz Verde)



  • 1/8 cup vegetable oil
  • 1 cup Basmati or long-grain rice
  • 2 large poblano chiles, tops removed, seeded, and diced
  • 1 cup fresh cilantro leaves
  • 3 garlic cloves, mashed
  • 1/2 onion, diced
  • 2 tablespoons chicken bouillon granules
  • Salt
  • Pepper
  • 1 cup frozen peas and carrots
  • 1 tablespoon butter


  1. In a Dutch oven with a tight-fitting lid, heat oil and sauté rice.
  2. In a blender puree chiles, cilantro leaves, garlic, and onion with 2 cups hot water. Strain over the sautéed rice. Add chicken bouillon granules and stir until dissolved. Add salt and pepper to taste. Cover and cook for 20 to 25 minutes until rice is tender.
  3. Meanwhile, cook frozen peas and carrots in lightly salted water for 1 minute.
  4. Drain. Add 1 tablespoon butter and garnish rice with them.

Yield: 4 to 6 servings

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.