Skip to content

Arroz Verde

An Olive Oil Recipe

Share Pin It

Prep Information

Prep Time


Cook Time



4-6 people


  • 2 green poblano chiles, roasted, peeled, cleaned, and seeded (if those aren't available, use a large mild green chile, roasted and peeled, cleaned, and seeded and 1/2 a green bell pepper, seeded and chopped)
  • 1/2 cup fresh cilantro
  • 2-1/2 cups chicken broth
  • 3 Tablespoons California Garlic Olive Oil
  • 1 cup long-grain rice
  • Half an onion, chopped
  • 1 clove garlic, minced
  • Salt to taste


  • Place the chiles and cilantro in a blender or food processor with 1/2 cup of the chicken broth. Blend until smooth.
  • Heat the oil in a skillet. Add rice and cook, stirring constantly, until puffed and golden.
  • Push the rice to one side, add onion and garlic, and cook.
  • Add remaining chicken broth and bring to a boil. Reduce heat, cover, and simmer until all liquid has been absorbed (about 30-35 minutes). Check seasoning and add salt if necessary. Toss lightly with a fork before serving.
Back To Top