Mexican Green Rice

adapted from Epicurious


3 cups low-sodium chicken broth
3 fresh poblano chiles, seeds and roughly chopped
20 sprigs cilantro, stems discarded
1 teaspoon kosher salt, plus more if needed
2 tablespoons olive oil
2 cups white rice
2 small white onions, roughly chopped
6 garlic cloves, minced


1. Prepare the sauce: Bring the chicken broth, salt and chiles to a boil over medium heat and simmer for about 10 to 12 minutes, or until the chiles are softened. Pour the broth and chiles into a blender, add the cilantro and puree until liquefied. Pour the chile liquid through a strainer into a large measuring cup or bowl with a spout. This liquid can be covered and stored in the refrigerator for up to one day.

2. To make the rice: Add the olive oil, onion and garlic to the pan and simmer for about 2 minutes, then add the rice and stir it to make sure the grains are completely coated. Then add in the chile liquid and simmer the rice on medium-low with the pot covered for about 20 minutes, or until the grains are soft. Fluff with a fork prior to serving.

Naptime Notes

Naptime Recipe Serving ideas

We debated whether to serve the rice in the tacos or alongside the tacos and I tried both ways. I preferred it on the side but would consider stuffing it into the tortillas if I were rolling them up and baking them like enchiladas.

Naptime Stopwatch

20 minutes to make the sauce, 20 minutes to cook the rice.

Naptime Reviews

My daughter was a bit suspicious of the green rice but gave it a small try. The adults loved it. I saved the leftovers and found them easy to reheat the next day for lunch.


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