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Arroz Verde (Green Rice)

This is a great side dish for any Mexican meal, especially the Butternut Squash Wontons or Tacos! I hope you enjoy this delicious and simple recipe!

Serves 6


5 tbsp oil
2 cups rice
3 cups of vegetable broth
25 grams parsley
60 grams cilantro
1 medium poblano
1/2 onion
2 large garlic cloves
1/2 tsp salt


Soak the rice in warm water for 10 minutes, drain and set it aside. Make a smooth paste of parsley, cilantro, poblano and garlic in a food processor with 1 cup of broth. 

Heat the olive oil in a large pan on medium-high heat. Add the rice and sauté the rice cook until lightly golden, 7 to 8 minutes. Add and cook the onions until for 3 to 4 minutes. Pour the green puree over the rice. Cook for 2 minutes then add the remaining broth and salt. Cook for 15-20 minutes until liquid is absorbed and rice is cooked. Remove from the heat and let rest, still covered, for at least 15 minutes to allow the rice to be fully cooked. 

We used soft corn tortillas and topped it with shredded cabbage and carrots (coleslaw), arroz verde and the butternut squash filling (check out the recipe for Butternut Squash Wontons or Tacos). You can add Thai gremolata for a tangy twist! Hope you enjoy these tacos as much as we did.

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