Arroz Verde
This Arroz Verde is a vibrant, flavor-packed twist on classic Mexican rice, made green with a blend of poblano pepper, spinach, and fresh cilantro. Long grain rice is toasted for depth, then simmered in a savory herb-forward sauce seasoned with Spanglish Asadero Taco Seasoning until perfectly fluffy. Sweet corn kernels add pops of texture, making this a colorful, versatile side dish that pairs beautifully with tacos, grilled meats, or any Mexican-inspired spread. Simple to make and packed with fresh flavor, this green rice is about to become your new go-to side.
This Arroz Verde is a vibrant, flavor-packed twist on classic Mexican rice, made green with a blend of poblano pepper, spinach, and fresh cilantro. Long grain rice is toasted for depth, then simmered in a savory herb-forward sauce seasoned with Spanglish Asadero Taco Seasoning until perfectly fluffy. Sweet corn kernels add pops of texture, making this a colorful, versatile side dish that pairs beautifully with tacos, grilled meats, or any Mexican-inspired spread. Simple to make and packed with fresh flavor, this green rice is about to become your new go-to side.
Ingredients
1 Cup long grain rice
2 Tbsp olive oil, divided
⅓ medium white onion, chopped into large pieces
2 garlic cloves, peeled
1 large poblano pepper, seeds removed, cut into pieces
2 Tbsp Spanglish Asadero Taco Seasoning, divided
2 Cups vegetable broth, divided
1 Cup fresh spinach
½ Cup fresh cilantro
2 Tbsp white onion, finely chopped
1 Cup corn kernels
Instructions
Rinse rice in a colander with cold water. Drain well and set aside.
Heat 1 Tbsp olive oil in a medium saucepan over medium-high heat. Add the chopped onion, garlic, and poblano pepper. Sauté 2 minutes until the onion is translucent. Sprinkle with 1 Tbsp Spanglish Asadero Taco seasoning, stir, and cook for an additional minute.
Transfer the sautéed mixture to a blender. Add 1 Cup vegetable broth, spinach, and cilantro. Puree until smooth, then set aside.
Heat the remaining 1 Tbsp olive oil in the same saucepan over medium-high heat. Add the rice and sauté until opaque. Add the chopped onion and remaining 1 Tbsp Spanglish Asadero Taco seasoning. Sauté 3 minutes until the rice is toasted.
Stir in the corn, green sauce, and remaining 1 Cup vegetable broth. Cover and bring to a boil.
Reduce heat to low and simmer for 15 minutes, undisturbed.
Remove from heat, keep covered, and let rest for 15 minutes. Note: Resting ensures fluffy rice.
Fluff with a fork and serve immediately. Enjoy!
