• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Our Salty Kitchen
  • Browse All Recipes
  • Season
    • Fall Recipes
    • Spring Recipes
    • Summer Recipes
    • Winter Recipes
    • Holiday Recipes
  • Diet
    • Gluten Free
    • Grain Free
    • Keto
    • Paleo
    • Vegan
    • Vegetarian
    • Whole30 Recipes
  • Course
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Condiments and Sauces
    • Desserts
    • Cocktails
    • Main Dishes
    • Pasta
    • Salads
    • Side Dishes
    • Soups and Stews
  • Method
    • Instant Pot Recipes
    • Air Fryer
    • Slow Cooker
    • Grilling Recipes
  • About
    • Let’s Collaborate!
    • Recipe Photography for Food Bloggers
    • Photography Portfolio
    • License Images
    • Contact Us
    • Privacy Policy
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • All Recipes
  • Main Dishes
  • Side Dishes
  • Salads
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home » Meal Type » Side Dishes » Mexican Green Rice

    Mexican Green Rice

    June 9, 2022 By Danielle Esposti Leave a Comment

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    A bowl of green rice with a lime and a top banner that reads Mexican Green Rice arroz verde.
    2 pictures of Mexican green rice in bowls, and a middle banner that reads Mexican green rice arroz verde.

    Tell your taste buds to buckle up! Mexican Green Rice sends dinner into overdrive. Flavored with cilantro, parsley, poblano and jalapeno peppers, this bold arroz verde complements all your favorite Tex-Mex dishes and more. It’s the perfect base for tacos, burritos, or bowls.

    A bowl of green rice with limes and a spoon.
    Jump to:
    • What is Green Rice?
    • How to Make Mexican Green Rice
    • Chef’s Tips!
    • Water to Rice Ratio
    • Can I Substitute Other Peppers?
    • How Do I Get My Rice to Be Fluffy?
    • Can I Substitute for a Different Rice?
    • How to Store Mexican Green Rice
    • What to Serve with Green Rice?
    • More Mexican-Inspired Sidekicks
    • Recipe

    People all over the world add rice to dishes for a variety of reasons – to add flavor, bulk, texture, cut the spiciness, or just to make sure you get some sweet, sweet carbs. And I am not trying to rain on anyone’s plain white rice parade, but you CAN do all of those things with something a bit more flavorful.

    I mean, one of my greatest revelations in college was that you could, in fact, serve your sticky, sweet, sauced Chinese chicken over fried rice instead of the plain white rice. (Shockingly, no one came and scolded me for that.) It absolutely contributed to my “Freshman 15,” but the wisdom and confidence I gained was well worth it. The more you know…

    While I have gladly relied upon cilantro lime rice for years to amp up my Mexican dishes, Green Rice just feeds my soul (and my belly) in a totally different way. And while I love heat, this dish is not spicy. It’s not “mild” either… It’s the epitome of bold and zesty.

    And why else are we eating tacos and enchiladas and tamales and pibil and birria if not to enjoy the best that bold and zesty food has to offer?

    So be not afraid – be bold and leave the plain white rice alone… unless, of course, you’re using it to make not-plain green rice.

    A bowl of mexican green rice with a lime.
    Close up photo of green rice in a bowl with lime and a spoon.

    What is Green Rice?

    Green rice – or arroz verde – is a Mexican adaptation of rice pilaf that is cooked with a puree of flavorful herbs and peppers. In our arroz verde recipe, you’ll find poblano and jalapeno peppers, as well as fresh cilantro and parsley.

    This green rice pilaf is extremely flavorful and fragrant, and despite the presence of pepper, it is decidedly not spicy.

    In case you didn’t know, rice pilaf is not just another fancy name for the “San Francisco Treat.” (Did I just date myself??) For a rice dish to be considered a “pilaf,” first the rice must be “toasted,” but it also must be cooked in broth or stock – with or without additional seasoning – for more flavor. This green rice recipe has all three in spades.

    How to Make Mexican Green Rice

    Fluffy, flavorful Green Rice is an easy accompaniment for so many Mexican-inspired meals. The bright profile of this pilaf calls for jalapeno and poblano peppers, pureed with fresh cilantro and parsley. “Toast” it with olive oil first to bring out the nuttiness in the grain and help keep your arroz verde pillowy, never sticky.

    Green mixture in a food processor.
    Rice in a colander.
    Saute the rice.
    Rice cooking in a pan.
    A white dutch oven with a lid on and a towel under the lid.
    Finished green rice in the pan.
    1. Blend a poblano pepper, 1-2 jalapenos, and fresh cilantro and parsley with a splash of chicken or vegetable stock in a blender or food processor until pureed.
    2. Rinse long grain white rice, then shake to release as much moisture as possible.
    3. Saute the rice in olive oil in a bit of olive oil until the rice is aromatic, turns golden brown in spots, and is and is dry.
    4. Add onion and garlic to the rice and saute for 2 minutes.
    5. Pour the blended green sauce into the pan. Add more broth, seasoning with salt, then give everything a good stir.
    6. Bring the liquid to a rolling boil, then cover and cook for 15 minutes.
    7. Remove the pot from heat and rest 15 minutes.
    8. Fluff the rice with a fork, then stir in lime juice and more fresh cilantro. Serve right away, and enjoy!

    Chef’s Tips!

    • To make it vegetarian or vegan, use vegetable broth.
    • Spice it up! Keep some or all of the jalapeno seeds.
    • The resting time is CRUCIAL when making stovetop rice.
    • If your rice looks a bit watery after simmering, that’s okay and perfectly normal – it will continue to absorb moisture as it rests. We like placing a cotton kitchen towel in-between the pot and the lid during the resting period to help absorb any extra moisture.

    Water to Rice Ratio

    For most stovetop rice recipes, the water to rice ratio is typically 2:1 when using long grain rice. HOWEVER, the pureed vegetables add both bulk and moisture. Reduce the amount of broth by half a cup to compensate, otherwise you’ll end up with soggy rice that disintegrates.

    Close up of fluffy Mexican green rice with lime 

    Can I Substitute Other Peppers?

    We love the combination of smoky poblano and spicy jalapeno in green rice, but you can substitute serrano or Fresno peppers instead of jalapeno for more heat; or Anaheim peppers for a milder flavor, instead of poblanos. You can also mix and match as needed – just be mindful of measurements.

    Two jalapenos (seeds and stem removed) weigh about 1 ounce; one poblano (seeds and stem removed) weighs about 3 ounces.

    How Do I Get My Rice to Be Fluffy?

    There are two easy tricks built right into the recipe to make sure you get fluffy green rice. The first is sautéing your rice, and second is fork fluffing after the final rest. A lot of other “hacks” sadly detract from flavor, which is fine if you’re cooking plain rice… and green rice is anything but plain.

    Can I Substitute for a Different Rice?

    Sorry, but the extent of swapping in this green rice recipe is limited to different kinds of long grain white rice. So, if you want something more aromatic, feel free to use jasmine or basmati rice, but no subbing for short grain, brown, or wild rices.

    How to Store Mexican Green Rice

    Seal in an airtight container or ziploc bag, and store 1-2 days in your refrigerator.

    To reheat: sprinkle on 1 tablespoon of water per 1 cup portion (to keep from drying out) and microwave on medium heat for around 2 minutes. Stop and stir every 30 seconds to evenly distribute moisture and heat.

    What to Serve with Green Rice?

    Mexican green rice goes with practically any Mexican dish I can think of (well, maybe not tres leches… but you never know until you try!), but we have a few family favorites.

    If you’re partial to adding rice to your tacos, burritos, or bowls, arroz verde is a flavorful accompaniment. Build all three starting with green rice alongside Carnitas or Chicken Tinga.

    Serve green rice pilaf as a side to add depth and texture to a meal of Vegetarian Fajitas, Steak Fajita Salad, Spicy Chicken Taco Soup, or Taco Stuffed Sweet Potatoes with Ground Beef.

    More Mexican-Inspired Sidekicks

    • Mexican Fried Rice
    • Roasted Corn Salsa
    • Bacon Guacamole
    • Instant Pot Pinto Beans
    • Cilantro Lime Cauliflower Rice
    Side view, Mexican green rice in a bowl with a lime wedge.

    Did you make this green rice recipe? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A square picture of Mexican green rice in a bowl with a lime wedge.

    Green Rice (Arroz Verde)

    No ratings yet
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Fluffy, flavorful Green Rice is an easy accompaniment for so many Mexican-inspired meals. The bright profile of this pilaf calls for jalapeno and poblano peppers, pureed with fresh cilantro and parsley. "Toast" it with olive oil first to bring out the nuttiness in the grain and help keep your arroz verde pillowy, never sticky.
    Prep Time: 15 mins
    Cook Time: 30 mins
    Rest time: 15 mins
    Total Time: 1 hr
    Servings : 6 ¾ cup portions
    Calories: 163

    Recommended Equipment

    • Blender
    • Fine-mesh Strainer
    • 10" Skillet

    Ingredients

    • 1 poblano pepper, seeds and stem removed, chopped
    • 1-2 jalapenos peppers, chopped, with or without seeds
    • ½ c loosely packed cilantro leaves
    • ½ c loosely packed parsley leaves
    • 2.5 c broth, chicken or vegetable, divided
    • 1.5 cups long grain white rice
    • 2 tbsp olive oil
    • 1 small white onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tsp kosher salt
    • Lime wedges, for serving

    Instructions

    • Combine the poblano pepper, jalapenos, cilantro, parsley, and ½ c broth in a blender or food processor. Blend until the herbs and peppers are pulverized into a very smooth liquid/sauce.
    • Place the rice into a fine mesh strainer. Run under cold running water, shaking occasionally, until the water runs clear. Shake well to release as much moisture as possible.
    • Heat the oil in a 10” skillet or 2-quart over medium heat until shimmering. Add the rinsed rice and toss to coat in the fat. Saute, stirring occasionally, until the rice is dry and golden brown, 8-10 minutes.
    • Add the onion and garlic and cook, stirring frequently, 2 minutes more.
    • Pour the green sauce into the skillet, along with the remaining 2 cups of broth. Season with salt, then give everything a good stir.
    • Increase the heat to bring the liquid to a rolling boil. Give the contents one more good stir, then reduce the heat to low, cover the pot, and simmer for 15 minutes.
    • Remove the pot from heat. Insert a towel between the pot and the lid to absorb excess moisture, then rest 15 minutes more. The water should be completely absorbed and the rice should be fully cooked through. Fluff the rice with a fork, then season with lime juice and serve right away.

    Notes

    Leftovers

    Seal in an airtight container or ziploc bag, and store 1-2 days in your refrigerator.
    To reheat: sprinkle on 1 tablespoon of water per 1 cup portion (to keep from drying out) and microwave on medium heat for around 2 minutes. Stop and stir every 30 seconds to evenly distribute moisture and heat.

    Nutrition Information

    Serving: 0.75cup, cooked, Calories: 163kcal (8%), Carbohydrates: 26g (9%), Protein: 3g (6%), Fat: 5g (8%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 256mg (11%), Potassium: 273mg (8%), Fiber: 2g (8%), Sugar: 2g (2%), Vitamin A: 3% (3%), Vitamin C: 28% (28%), Calcium: 2% (2%), Iron: 6% (6%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
    « Grilled Zucchini Salad with Corn and White Beans
    How to Cook Asparagus »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    Leave a Comment
    Filed Under: Gluten Free, Side Dishes, Vegan, Vegetarian

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Our Salty Kitchen! We create real food for real people. Our whole foods recipes are seasonal, locally sourced, and simply prepared. Learn More! 

    Footer

    ABOUT US      CONTACT US      PRIVACY POLICY 

    A collage of publication logos that have featured recipes and photography from Our Salty Kitchen.

    Footer

    Privacy

    Privacy Policy

    Let's ConnecT

    • Facebook
    • Instagram
    • Pinterest

    About Us

    Contact

    Copyright © 2023 Our Salty Kitchen

    39 shares