This Arroz Verde or Mexican Green Rice is bursting with flavor from cilantro, lime, and salsa verde. It’s simple to prepare and will quickly become a family favorite!
Before You Get Started:
- This is not an authentic recipe, but my version of Arroz Verde, and it’s what my family likes.
- To keep the rice fluffy and not sticky, use a little less liquid than what you normally would when making rice.
- I have not tested this recipe using brown rice.
Brief Overview on How To Make Arroz Verde
Make the green sauce to cook the rice in. Combine the cilantro, salsa verde, garlic, lime juice, salt, and cumin in a high-powered blender or food processor. Blend until smooth. You may need to remove the lid and scrape everything down a few times to blend it completely.
Toast the rice with the diced onion. I like toasting the rice because it adds another level of flavor and also helps prevent clumping. If you want, you can skip this part, but it will change the outcome.
Add the remaining ingredients, cover, and let it simmer until all the liquid is absorbed. Leave the lid on for 10 minutes before fluffing it with a fork. This traps steam and finishes cooking the rice without it getting sticky.
What is the best type of rice to use?
You will want to use any type of long grain rice. Short grain rice is starchier and will make the final product stickier instead of individual grains of rice. I suggest using Basmati, Jasmine, or long grain white rice. I have not tested this recipe using brown rice.
Other options:
More things you can add to this rice are chopped roasted poblano pepper, jalapeno pepper, or even spinach. Use 1 poblano pepper, or 1 jalapeno, or 3 cups of roughly chopped spinach. Add it to everything else going into the food processor.
You can replace half of the cilantro with parsley, but it will change the flavor quite a bit. The lime is not overpowering in this recipe, but it helps brighten up the flavor of the rice.
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Mexican Green Rice Recipe
Ingredients
- 1 cup (20g) packed cilantro
- ½ cup (120ml) salsa verde
- 2 cloves garlic
- juice from 1 lime
- ½ teaspoon cumin
- ½ teaspoon salt
- 1½ tablespoons oil
- 1½ cups (320g) long grain white rice
- 1 small onion, diced
- 1½ cups (355ml) chicken broth
Instructions
- In a food processor or high powdered blender combine the cilantro, salsa verde, garlic, lime juice, cumin, and salt. Process utnil completely blended; set aside.1 cup (20g) packed cilantro, ½ cup (120ml) salsa verde, 2 cloves garlic, juice from 1 lime, ½ teaspoon cumin, ½ teaspoon salt
- In a large skillet, heat the oil over medium heat. Add the rice and onion and cook, stirring frequently, until the rice starts to brown. Stir in the cilantro mixture and chicken broth, cover, and simmer for 10-15 mintues or until all the liquid is aborbed.1½ tablespoons oil, 1½ cups (320g) long grain white rice, 1 small onion, diced, 1½ cups (355ml) chicken broth
- After all the liquid is absorbed, leave the lid on for 10 minutes, then remove the lid and fluff rice with a fork.
Notes
- STORAGE: Store completely cooled rice in an airtight container in the refrigerator for up to 5 days in the refrigerator.
- FREEZER-FRIENDLY: Freeze completely cooled rice in a freezer-safe container for up to 2 months.
- NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
