Savor a side of this fragrant Green Rice with any of your favorite Mexican mains.
When I first started cooking, I foolishly assumed that the only way to serve rice was plain with some melted butter or oil. But then I discovered some Mexican rice dishes that totally tantalize the taste buds. Take arroz verde, for instance. Known as “green rice” in English, this dish harmonizes fresh parsley, cilantro, poblano chiles, onion, and garlic with chicken stock and olive oil for a phenomenal broth.
Since the rice needs some time to cook and soak in the aromatic blend of herbs, the hardest part of this recipe is waiting. But ay Dios mío, is it worth it! As the rice cooks in the puréed greens, it becomes vibrantly verdant and totally mouthwatering, perfect for both festive gatherings and quiet nights in. Regardless of the occasion, if you’re craving a pop of flavorful color for lunch or dinner, arroz verde is an ideal dish to start with.
From here, the pairing possibilities are nearly endless! Experiment with spicy and salty, or herbaceous and slightly sweet. Gather your favorite Latin American dishes and discover how versatile arroz verde can be with them.
Is Arroz Verde Healthy?
As a gluten-free dish containing fiber, vitamins, minerals, and antioxidants from the fresh herbs and peppers, arroz verde is healthy for most people. If you need to make it vegan, just use vegetable broth instead of chicken stock. To increase the fiber and iron content, incorporate leafy greens like spinach or kale, too.
Where Does All The Green Come From?
When parsley, cilantro, and poblano peppers are blended together, they form a fantastically green sauce. This bright green tone comes from chlorophyll, a pigment that absorbs light energy and enables the process of photosynthesis in plants. Leafy greens like kale and spinach, or herbs like cilantro and parsley, contain a large quantity of chlorophyll, which is released when the plant is pulverized, acting as a natural and nutrient-dense dye for whatever food it’s mixed with. Thus, white rice becomes the perfect canvas for this green pigment.
FAQs & Tips
How Do I Store Leftovers?
Once cooled to room temperature, arroz verde can be stored in an airtight container. Refrigerate it for up to 1 week, or transfer it to a freezer-safe container and freeze for 1-2 months. Make sure to thaw it in the fridge overnight before reheating the next day. Warm it up in a pot on the stove with a splash of broth and/or olive oil, stirring occasionally, until it’s warm all the way through.
Can I Prep This Ahead?
Yes. Follow step one to blend together the greens and chicken stock. This forms the aromatic broth that the rice will cook in. Cover it tightly and store it in the fridge for up to 24 hours. When you’re ready to cook the rice, take out the broth and continue steps two through four to complete the dish.
Mexican VS. Peruvian Green Rice: What's The Difference?
While there can be many variations, the main difference is which kind of vegetables are included in each. Often, Peruvian green rice also contains spinach, peas, and carrots. But this down-to-earth Mexican recipe keeps it simple with just the green herbs and peppers.
Serving Suggestions
Garnish your bowl of arroz verde with fresh cilantro or parsley, plus slices of lime or poblano pepper. If you’d like to balance out the spiciness, add a dollop of Homemade Sour Cream or Guacamole. Then, expand upon your meal by serving arroz verde with Mexican Chicken, Black Bean Burgers, Shrimp Tacos, Green Chicken Enchiladas with Salsa Verde, or the uniquely bite-sized Jalapeño Deviled Eggs. Whether your spread is big or small, any meal with arroz verde in it is sure to bring the fiesta!
Ingredients
- 3/4 cup fresh parsley roughly chopped and lightly packed
- 3/4 cup fresh cilantro roughly chopped and lightly packed
- 2 poblano chiles seeded and chopped
- 3 tablespoons diced onion
- 2 garlic cloves peeled and chopped
- 2 1/4 cups chicken stock divided (use 1/2 cup for the purée and the remainder for cooking)
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups long grain white rice rinsed
- Salt to taste
Instructions
- Place the parsley, cilantro, poblano chiles, chopped onion, and garlic into a food processor along with 1/2 cup of chicken stock. Blend until smooth.
- Heat olive oil in a heavy pot over medium-high heat. Add rinsed rice and stir to coat. Toast until light golden.
- Stir the green purée into the toasted rice and sauté for about 2 minutes. Then, add the remaining chicken stock, bring the mixture to a boil, reduce heat to low, cover the pot, and simmer until the rice is tender, around 15-20 minutes.
- Take the pot off the heat and, keeping the lid on, wrap it with a clean towel. Allow the rice to rest in its steam for 20 minutes to soak up any leftover liquid. Fluff the rice with a fork, season with salt to taste, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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