My favorite green rice (Arroz verde) from Pati's Mexican Table: The Secrets of Real Mexican Home Cooking by Pati Jinich

  • poblano chiles
  • chicken broth
  • Show all ingredients...

  • EYB Comments

    Can substitute extra-long-grain rice for long grain rice and vegetable stock for chicken stock.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crunchy radish pico; Shrimp in red pipián (Camarones en pipián rojo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute extra-long-grain rice for long grain rice and vegetable stock for chicken stock.

  • abrownb1 on July 07, 2024

    Lovely side for tacos and delightful with black beans. Blending and then straining the green mixture is a little fiddly. I almost skipped it but I do think it helps the flavors shine a bit more without adding additional texture. The cilantro flavor is pretty mild, even a cilantro adverse dinner guest loved this rice. I used chicken better than bullion for broth and it worked perfectly.

  • amandabeck on December 30, 2023

    Delicious and beautiful, leftovers keep well.

  • jimandtammyfaye on July 08, 2023

    Super flavorful and colorful rice dish. I can see why it is her favorite!

  • JLDuck on April 12, 2021

    A mild and flavoursome dish. The recipe looks complicated, but I found that by following the steps that while it took a while it was worth the effort and not difficult.

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