Arroz Verde

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 173.1
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 386.7 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.6 g

View full nutritional breakdown of Arroz Verde calories by ingredient

Number of Servings: 5


    2 fresh poblano peppers, chopped (stems, seeds, and veins removed)
    1 jalapeno pepper, chopped (stem, seeds, veins removed)
    2 scallions, chopped
    1 cup cilantro, include stems and leaves
    1/2 cup baby spinach
    1 teaspoon kosher salt
    1 Tablespoons canola oil
    1 cup long-grain brown rice
    2 cups vegetable broth


In a food processor, combine peppers, scallions, cilantro, spinach, and salt with 1/4 cup water. Process until pureed with no large pieces remaining. Set aside.
In a pot (with a lid), heat oil over medium-high heat. Saute the rice for about 3 minutes.
Add the poblano puree and simmer for about 1 minute.
Then add the vegetable broth and bring to a simmer. Turn heat to low and cover with a lid.
Cook until rice is done and liquid is largely absorbed. My rice package directions indicated to cook for 50 minutes, but with the poblano puree added, I cooked mine for about 1 hour and 15 minutes. Turn off the heat and let sit, covered, for about 10 minutes.

Number of Servings: 5

Recipe submitted by SparkPeople user JDELVO.