Herbed rice with scallion and cilantro (Arroz verde) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 51) by Rick Martinez

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

Accompaniments: Burritos filled with lobster tossed in garlic butter and herbed rice and beans (Burritos de langosta)

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

  • bernalgirl on February 02, 2026

    I recently made Samin’s version, which I prefer. This felt a bit bland and I missed the sautéed onions.

  • eclairea on September 07, 2025

    Lovely! Saw poblanos at the market and knew I had to make this. Scorched a bit, so would pay more attention next time. Added a squeeze of lime for extra zing. Served with Rick’s esquites and some baked tofu for a nice veg lunch.

  • Nrnarayan on August 01, 2025

    I really liked this, but make sure you have enough liquid after you blend

  • alysekstokes on July 29, 2025

    I made this to go with a spicier fish dish and so skipped the poblano. Instead I used some extra scallion and cilantro in the sauce. I also added some green peas to the rice at the end of cooking. This was a fantastic side!

  • Stephenn31 on January 16, 2025

    Not bad. Keep an eye on the rice at the start that part of it doesn't burn on the bottom. Nice and herbal. I added some lime juice at the end.

  • SpatulaCity on January 09, 2025

    Delicious! I appreciated having weight measurements for all ingredients - I measured the cilantro by weight and it came to a much higher amount than what I would have used if going by the volume measurement only. For my stove the cooking time needing a little fiddling - still crunchy at 25 minutes. Will make this rice forever.

  • DesertPetrichor on June 13, 2022

    Growing up in southern Arizona, I've tried many different arroz rojo and arroz Blanco recipes, but never arroz verde. This may overtake arroz rojo as my favorite Mexican rice recipe. made this for a vegan friend and he loved it, but I might add some caldo de pollo bullion next time when making it for just me and my husband.

  • DFarnham on May 30, 2022

    This was delicious. Super easy.

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