Arroz Verde (Mexican Green Rice)
User Reviews
5
Arroz Verde (Mexican Green Rice)
Description
The recipe begins by rinsing long grain rice to remove excess starch, then sautéing it with onion to toast the grains. Separately, poblano peppers, garlic, cilantro, spinach, and onion are pureed with chicken broth, salt, and pepper to create a smooth green sauce that serves as the cooking liquid for the rice.
The sautéed rice is cooked with the green sauce, remaining broth, and vegetables including corn, peas, and carrots, covered tightly and simmered gently until tender. This method imparts a subtle vegetal flavor and a bright green hue from the fresh herbs and greens.
Arroz Verde can be served as a vibrant side dish that pairs well with Mexican entrees or as a colorful vegetarian option. Variations include using poblano or jalapeño peppers for differing spice levels and substituting other herbs like parsley or spinach to tweak flavor and color.
For broth substitutes, dissolving a bouillon cube in water can provide equivalent flavor when fresh broth is unavailable. Careful simmering helps avoid mushy rice and preserves the texture and appearance.
Ingredients
- 1 cup long grain rice
- 2 Tablespoons vegetable oil avocado or grapeseed oil will work
- 1 large poblano pepper seeds removed and cut in pieces, see notes on substitutions
- ⅓ medium onion white or yellow, chopped in large pieces; plus 2 tablespoon chopped, divided
- ½ cup cilantro washed, fresh
- 1 cup spinach fresh
- 2 garlic peeled, cloves
- 2 cups chicken broth see note below, or vegetable broth
- 1 tablespoon chicken bouillon or vegetable bouillon
- ½ teaspoon table salt
- ¼ teaspoon black pepper fresh
- 1 cup corn kernel or combination; frozen or canned
- 1 cup pea
- 1 cup carrot
Instructions
- Rinse rice: Place it in a small hole colander and rinse well with cold water. Drain to make sure it does not have any water residue. Set aside to drain well.
- Add 1 tablespoon of oil to a medium saucepan and heat over medium high heat. Add the ⅓ onion, garlic & poblano pepper and saute for about 2 minutes or until onion starts to get clear.
- Transfer to the blender and add 1 cup broth, the cilantro, spinach, salt and pepper. Puree until smooth and well combined. Set aside
- Heat: On the same medium saucepan, add the other 1 tablespoon of oil and heat on medium high.
- Saute rice: Once the oil is hot, add the rice and sauté. When it starts to turn opaque add the 2 tablespoons of chopped onion. Saute for another 3 minutes or so until the rice is dry and toasted.
- Add: the corn, the green sauce mixture and remaining broth. Stir well to integrate all ingredients. Cover with a tight lid and bring to a boil.
- Turn the heat to low and bring it to a gentle simmer. Cook undisturbed for 15 minutes.
- Now here is the key to make sure the rice stays fluffy: Remove rice from the heat, leaving the lid on, and let rest for another 15 minutes. Remove lid and cool for 5 minutes before fluffing it with a fork.
- Taste, season with salt if needed and serve with a wedge of lime.
Notes
- If chicken or vegetable broth is unavailable, dissolve one bouillon cube in 2 cups of water as a substitute.
- Poblano peppers give a mild heat suitable for family-friendly dishes; jalapeños can be added for more spice.
- You can replace poblanos with green bell peppers or fire-roasted hatch chiles as alternatives.
- Spinach is added to enhance the green color and nutritional value; herbs like parsley, basil, or epazote can be использованы for variety but balance their strong flavors carefully.
- Ensure rice is rinsed and drained thoroughly to prevent clumping and maintain texture during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 120kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 355mg | 15% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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