Green Rice

Arroz Verde

Preparation info
  • 4 to 6

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This was one of the dishes I became familiar with in the boardinghouses where I lived in Guadalajara.


  • 6 fresh chiles, either poblano or Anaheim, roasted
  • 1 medium-size onion


Place the roasted chiles in a plastic or brown paper bag and let rest 10 minutes. Peel, seed, and chop 5 of the chiles, reserving 1 for garnish.

Place the chopped chiles in a blender or food processor fitted with the steel blade. Puree with the onion, garlic, and ½ cup of the chicken stock. Set aside.

Heat the oil in a medium-size saucepan over medium-high heat until it begins t