Arroz con Chepil

Chepil Rice

Arroz con Chepil 
4 to 6 servings
Pati Jinich
Course: Side Dish
Cuisine: Mexican
Keyword: arroz, Chepil, jalapeno, pati's mexican table, rice, serrano chiles
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Chepil Rice recipe from Pati's Mexican Table Season 6, Episode 5 "From Pueblo to City"


  • 3 tablespoons vegetable oil
  • 2 cups extra long white rice, or white jasmine rice
  • 1/2 cup white onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 to 2 serrano or jalapeño chiles, finely chopped
  • 4 cups chicken broth
  • 1 teaspoon kosher or coarse sea salt
  • 1 cup chepil or chipilin leaves, or substitute for baby watercress

To Prepare

  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until it becomes milky white, crackles and feels heavier as you stir it in the pan, about 3 minutes. Make room in the center of the pan, add the onion, garlic and chile, and cook for 2 to 3 minutes, stirring and mixing with the rice, until the onion begins to soften.
  • Add the chicken broth and salt and stir once. Raise the heat to high, bring to a rolling boil, add the chepil leaves, stir, cover and reduce the heat to the lowest setting. Simmer 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not, but all the liquid has been absorbed, add 2 tablespoons of water, cover again, and cook for a couple more minutes.
  • Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a fork, and serve.

26 comments on “Arroz con Chepil

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  1. I used brown basmati rice and left out the jalapeño because I didn’t have one. I substituted baby watercress, like you suggested, because I couldn’t find any chepil. Flavorful and delicious! Next time I’ll make sure I have a jalapeño on hand! I also baked my rice in the oven. It comes out foolproof every time when you bake it, and you don’t have to fool with stirring it on the stove or worry about it sticking and burning. Simply put it in a greased casserole dish, cover tightly with foil, bake at 375 for an hour. Check it after and hour. Carefully uncover the foil (watch out for steam burns!), fluff with a fork. If there is still liquid in the bottom, recover, and put it back in the oven for a few minutes.

  2. Hi Pati
    Watching you every day at diner , I feel you as family and love your ideas and cocina .
    You are so brave and no limits to please your audience
    I found in the Bravo Supermarket in South Florida the chepil ($ 2.65 a bunch ) after I saw the show yesterday and we decided to do the arroz von chepil and the famous albóndigas con Gusjillo pepper .
    Looks and taste fenómenal
    Discovering the really out of extraordinary Mexican food through you is a pleasure
    Wishing you a good Rosh Hashana and a terrific new year with Health and Prosperity
    Todd and Jimmy

  3. I made this today to go with your guajillo meatballs. I too live in the DC metro area, and, in Falls Church there is a Latino market with excellent produce, but no Chepil. I used cilantro instead, as I don’t like cooked spinach much. It was delicious. Made a nice counterpoint to the meatballs. Thanks for the recipe.

  4. Pati:
    I am a ‘nortamericana’ who lived in Mexico for 10 years now residing in SoCal. I love your show and ALL your recipes.
    This meatball quajillo sauce over white rice chipilin was SUPER popular with the men & boys-especially sprinkled with queso fresco or anejo and served with toasty little white corn tortillas to scoop up the rice and gravy. Double it AT LEAST!

  5. this is my family new favorite when made with Jasmine rice totally fantastic! the meatballs were awesome. Thank you for the recipes and your diligence to educate us on the different regions of Mexico.

  6. Hola Pati,

    Soy Mexicana y vas a creer que nunca había escuchado sobre el Chepil!!!!!
    Quiero preparar esta receta mañana, tendré que sustituir el Chepil, no creo encontrarlo aquí en MN.

    Me encanta tu programa.

    1. Hola! No te apures que yo tampoco conocía el chepil hasta que visité Chiapas ya de adulta…. ​Si claro que puedes utilizar baby watercress, se parece mucho al chepil!​

  7. Pati, I saw this recipe on your program!! I would love to know where you get those beautiful tips you wear on your show!!

    1. It’s a delicious herb with a grassy taste. It’s like a mellow version of spinach or a gentle variation of watercress with a silky delicate bite. Yum!

  8. Hi pati!

    Big fan of your cooking. I would like to know regarding the chiles that are put into the arroz con chepel.. I will have children eating this dish, so my question for you is if the rice will be spicy? Should I remove the chiles or only use one?

    Hope to hear from you soon,

    1. Thank you Sofia! You can use serrano or jalapeño chiles in the rice. The jalapeños will be less spicy, and you can remove the seeds and ribs to reduce the spice level. You can also use fewer jalapeños or remove them altogether so that the spice level is right for your kids.