Mexican Green Rice

4.44 from 41 votes

I've been making big batches of this Mexican Green Rice lately and it is such a welcome change to my kitchen! Have you tried it yet?

Prep Time20

Cook Time20

Total Time40

Servings:

Calories: 129kcal

Author: Mexican Please

Give the Poblanos a good rinse and then roast them in the oven for a half hour or so (400F).
Once the Poblanos are roasted you can let them cool for a bit. Peel off and discard any puffy bits of skin, but don't worry about getting rid of every last bit. De-stem and de-seed the Poblanos, then add them to a blender along with: 1/2 small onion, 1 peeled garlic clove, 10-15 sprigs of cilantro, and a handful of spinach (optional). Combine well. You'll probably need to add a splash of stock to get it to combine.
Add a glug of oil to a saucepan over medium heat. Add 1 cup of rice and cook until the rice is opaque and starting to turn golden brown, stirring regularly.
Add the blender puree to the rice and cook for a couple minutes, stirring regularly. Add 1.5 cups of stock and 1/2 teaspoon of salt. Stir well, bring to a boil, then reduce heat to a simmer, cover, and let cook until all of the liquid is absorbed, approximately 15-20 minutes.
Once cooked you can remove it from the heat and let it sit in its own steam for a few minutes, covered.
Take a final taste for salt level, adding more if necessary. I added another generous pinch of salt to this batch, but keep in mind the exact salt level will depend on which stock you're using. Serve immediately and store leftovers in an airtight container in the fridge.

Try to use some stock that you trust. I used this Better Vegetable Stock.

I usually twist off and discard the bottom, thicker portion of the cilantro stems but use the upper portion of the stems that hold the leaves.

You might need to add a couple tablespoons of stock to the blender to get the ingredients to combine.