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Arroz verde turns a basic chicken and rice dish into something special

This chicken and rice dish is anything but boring or basic. The rice goes green thanks to roasted poblano chilies, cilantro and some canned Hatch chiles. Serve this rice along with grilled chicken for a vibrant and colorful gluten-free meal.

Enjoy arroz verde with grilled chicken as a flavorful gluten-free meal!
Image: Patricia Conte/SheKnows

Arroz verde — or green rice — is a punch of flavor that goes well with just about any protein or vegetable. I’ve cooked up this traditional Mexican side dish and served it with simple grilled chicken.

You’ll love the flavor and the color of this dish too. I went on the spicy side of things by adding some Hatch chiles to the mix, but you could use jalapeño if you don’t want the heat from them.

Dig in to a colorful side of arroz verde to serve with grilled chicken!
Image: Patricia Conte/SheKnows

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Arroz verde with grilled chicken recipe

Serves 4

Prep time: 25 minutes | Cook time: 20 minutes | Total time: 45 minutes


  • 2 poblanos, roasted, seeds and skin removed, chopped coarsely
  • 1/3 cup cilantro leaves, extra for garnish
  • 1/4 cup coarsely chopped onion
  • 2 garlic cloves
  • 1/2 teaspoon diced canned Hatch chiles or 2 – 3 teaspoons diced jalapeño (more or less, to taste)
  • 1-1/2 cups gluten-free vegetable broth, divided
  • 1/2 teaspoon salt (or less if the vegetable broth is salty)
  • 1/4 teaspoon ground black pepper
  • 1-1/2 tablespoons vegetable oil
  • 1 cup white rice
  • 1 teaspoon lime juice
  • Cotija cheese crumbles, for garnish (optional)


  1. To a blender, add the poblanos, cilantro, onion, garlic, Hatch chiles and 1/2 cup of vegetable broth. Add the salt and black pepper, and blend until smooth.
  2. To a medium skillet over medium-high heat, add the oil. When the oil is hot, add the uncooked rice, and cook, stirring, for a few minutes.
  3. Add the blended mixture to the rice, and mix to combine. Add the remaining vegetable broth to the rice, stir, and bring to a boil. Reduce the heat, and simmer, covered, until the liquid is absorbed (15 – 20 minutes).
  4. Add the lime juice to the top of the rice, and serve with the grilled chicken, garnished with torn cilantro leaves and cotija cheese crumbles.
gluten-free friday
Image: SheKnows

More gluten-free recipes

Hoisin-glazed chicken with roasted green beans
Cinnamon-spiced pear Dutch baby pancakes
Creamy polenta with roasted tomatoes, onions and eggplant

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