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Baked Arroz Verde
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5 from 1 vote

Baked Arroz Verde

Course: Side Dish
Cuisine: Mexican
Keyword: Baked Arroz Verde
Servings: 4 servings
Author: Jurga


  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup raw white rice
  • 3 large garlic cloves, minced
  • 1 ½ cups chicken broth
  • 2 fresh poblano chiles, stems and seeds removed, chopped
  • ½ cup fresh cilantro, leaves and stems
  • ½ teaspoon salt, or to taste


  • Preheat oven to 375ºF.
  • Add butter and oil in a 2-quart saucepan.
  • Over medium heat, saute onion and rice until onion is translucent and rice is golden, about 5 minutes.
  • Add the garlic and cook one more minute.
  • Pour rice mixture into a 8×8 baking dish, cover and set aside.
  • Wipe the saucepan clean and combine the broth and chiles.
  • Bring to a boil, then cover and simmer on medium low until chiles are soft, about 15-20 minutes.
  • Pour the chile mixture into a food processor or blender and add the cilantro.
  • Process until the mixture is smooth and free of clumps.
  • Add salt to taste.
  • Add the chile liquid to the rice, stir and mix well.
  • Cover baking dish and place in preheated oven.
  • Bake for 50 minutes; as oven temperatures vary, check for doneness at 40 minutes, and then in 5 minute increments.
  • Fluff with a fork and serve in a warmed serving dish.
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