Arroz Verde

Fragrant green rice cooked with a blend of poblano, coriander and garlic, a classic side for any Mexican meal.

TIME BREAKDOWN
Prep: 10 min
Cook: 25 min
Total: 35 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 250g long-grain rice
  • 3 tbsp vegetable oil
  • 1 poblano chilli or green pepper, roughly chopped
  • Large bunch fresh coriander, stalks and leaves
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, peeled
  • 400ml vegetable stock, hot
  • 1 tsp fine salt
  • 1/2 tsp ground cumin
  • 50g frozen peas
  • Juice of 1 lime

Method

  1. Rinse the rice in cold water until it runs clear, then soak in hot water for 10 minutes and drain well.

  2. Blend the poblano, coriander, onion, garlic and 100ml of the stock until completely smooth.

  3. Heat the oil in a large lidded pan and fry the rice over a medium heat for 5 minutes, stirring, until pale golden.

  4. Pour in the green purée and cook for 2 minutes, stirring.

  5. Add the remaining stock, salt, cumin and peas. Bring to the boil, cover and reduce to the lowest heat.

  6. Cook for 15 minutes without lifting the lid, then rest off the heat for 10 minutes. Fluff with a fork and stir in the lime juice.