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Arroz Verde (Green Rice)

Andrew Chase
Photography by
Kevin Hewitt
Colourful and tasty Mexican-style rice is a wonderful accompaniment to chicken, beef or fish. It's sure to become a favourite side dish –- not only for Mexican-inspired meals.


  • 2 poblano peppers (or 1 green sweet pepper, roasted, peeled and seeded)
  • 1 cup  (250 mL)  packed spinach leaves
  • 1/2 cup  (125 mL)  chopped fresh cilantro
  • 3/4 tsp  (4 mL)  salt
  • 1-1/2 cups  (375 mL)  chicken or vegetable stock or water
  • 1 tbsp  (15 mL)  each butter and vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups  (500 mL)  long-grain rice


1. In blender, puree peppers, spinach, cilantro, salt and stock; set aside.

2. In large saucepan, heat butter and oil over medium heat; fry onion and garlic until onion is soft, about 6 minutes. Stir in rice; fry, stirring, until oil is absorbed, 4 to 5 minutes. Pour in spinach mixture and 1-1/2 cups/375 mL water; bring to a boil. Reduce heat, cover and cook on low until liquid is absorbed, about 20 minutes. Remove from heat; cover and let stand for 10 minutes. Fluff with fork.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.