Skip to main content
LoginSign Up
Green Rice (Arroz Verde)

Green Rice (Arroz Verde)

By Courtney HillOctober 15, 2019

  • Makes
    4-6 servings
  • Cook Time
    35 minutes
  • Rating

This Mexican-style green rice gets its color and herbaceousness from a puree of cilantro and scallions. We also include pickled jalapeños for a dose of acidity plus a little heat. Some of the puree is cooked into the rice, which mellows it while cooking off excess moisture, and a small amount is stirred in at the finish for freshness. If you like, serve the rice sprinkled with salty, tangy queso fresco. This rice is an excellent accompaniment to any Mexican dish—from stewed beans to grilled fish.

Tip

Don’t skip the 10-minute rest at the end, before stirring in the remaining puree. This allows the grains to absorb any remaining liquid and finish cooking. If the puree is added too soon, the rice will end up soggy and wet.

Ingredients
  • 3

    cups loosely packed fresh cilantro leaves and stems, roughly chopped

  • 4

    scallions, roughly chopped

  • 3

    medium garlic cloves, smashed and peeled

  • 2

    tablespoons drained pickled jalapeños, plus 1 tablespoon brine

  • 1

    teaspoon ground coriander

  • 2¼

    cups low-sodium chicken broth, divided

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil

  • 1½

    cups long-grain white rice, rinsed and drained

  • Crumbled queso fresco, to serve (optional)

Step 1

In a blender, combine the cilantro, scallions, garlic, jalapeños and brine, coriander, ½ cup broth, ¾ teaspoon salt and ¼ teaspoon pepper. Blend on high until smooth, about 2 minutes; set aside.

Step 2

In a large saucepan over medium-high, heat the oil until shimmering. Add the rice and cook, stirring, until the grains become opaque, 2 to 3 minutes. Add ¾ cup of the cilantro puree (reserve the remainder, about ¼ cup, for finishing the rice); cook, stirring, until slightly thickened, 1 to 2 minutes. Stir in the remaining 1¾ cups broth. Bring to a simmer, then reduce to low, cover and cook, undisturbed, until the rice has absorbed the liquid, about 15 minutes.

Step 3

Remove the pan from the heat and let stand, covered, for 10 minutes. Using a fork, stir the remaining cilantro puree into the rice while fluffing the grains. Taste and season with salt and pepper. Serve sprinkled with queso fresco (if using).