Arroz Verde (Green Rice)
This green rice, or arroz verde, is so rich and full of flavor… not to mention the vibrant green color! You can pair this rice with any main dish!
Green rice. Sounds weird, but I promise you… this is one strikingly delicious side dish! I love it alongside just about any entree, and really enjoy the nice change up from other traditional rice dishes.
It’s no secret that I’m basically hopelessly hooked on Mexican food… I mean just take a look HERE to see all my Mexican inspired dishes (with more to come!). But when it comes to side dishes, I would tend to stick with the same rice recipe. Now don’t get me wrong… it’s a GREAT recipe, but I wanted some variety!
This past summer I picked up a copy of Fine Cooking’s Mexican issue and pretty much drooled all over every single page of the magazine. But one dish in particular really stood out to me… Arroz Verde.
So fresh, so vibrant… so beautiful! And I love that there’s no dye or coloring in this dish… just a handful of great ingredients. I did make a slight change… I added some minced jalapeno for a slight kick, but you could leave that out if you’d prefer. Feel free to change up the pepper too, if you prefer poblanos or another type of pepper.
Since the jalapeno cooks with the rice, the heat really mellows the spiciness.
Even though you’ll be toasting the uncooked rice in some oil, this green rice has some great nutrients in it since half of the green color comes from fresh spinach! That makes it totally healthy right??! Suuuuuure, we’ll go with that!
My personal favorite recipes to serve alongside this rice are my smothered beef barbacoa chimichangas, slow cooker pork carnitas, and Caribbean citrus habanero chicken skewers.
I’m pretty sure this is my new favorite rice dish, and I anticipate making it over and over and over again this summer!!
Arroz Verde (Green Rice)
- 1/2 cup tightly packed fresh cilantro
- 1 cup tightly packed fresh spinach leaves
- 1-1/4 cups chicken stock
- 1-1/4 cups milk
- 1 tsp salt
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter
- 1-1/2 cups long-grain rice
- 1/4 cup minced onion
- 1 jalapeno - seeds removed, minced
- 2 cloves garlic - minced
- 1 lime - quartered
- To a blender or food processor, add cilantro, spinach, chicken stock, milk and salt. Puree until smooth and well combined. Set aside.
- Add olive oil and butter to a large saucepan (with tight fitting lid), and heat over MED heat.
- Add rice and stir. Saute rice, stirring often, until it starts to toast and turn golden brown. This will take about 3 minutes or so.
- Add onion, jalapeno and garlic, and saute for an additional minute, stirring constantly.
- Pour in pureed mixture, stirring to combine well.
- Increase heat to HIGH to bring to a boil. Once it boils, reduce heat to LOW, cover with lid, and cook for 20 minutes.
- Stir rice once, cover pan again and cook another 5 minutes.
- Turn off the heat and let rice sit in the covered pot for 10 minutes.
- Fluff with a fork and serve.
- Squeeze a lime quarter over the rice right before eating for extra freshness!
2. Recipe adapted slightly from Fine Cooking magazine, Mexican issue