Mexican Green Rice

This Mexican green rice, Arroz Verde, is fresh and flavorful with cilantro, spinach, green chili peppers and lime, and it fits perfectly into any Mexican meal. Vegan, soy-free, nut-free and gluten-free recipe.

Here's a rice recipe you'll be making over and over, because it's healthy, packed with flavor and you can eat it with anything, although it is especially wonderful with a side of refried beans and guacamole, which makes dinnertime SO easy! My Mexican Green Rice.

This easy recipe needs no more than 25 minutes to go from scratch to finish. And it's guaranteed to please nearly anyone who eats it, unless they are ridiculous, and then why would you want to please someone like that?

Tips and substitutions

• This rice is typically made with just cilantro, but I added spinach for some extra green and flavor and nutrition. You can go without the spinach, if you wish, or add another quick-cooking green, like watercress or arugula.
• You can also add mint, in the same proportion as the cilantro.
• Be adventurous with your peppers. Use jalapeno or serrano peppers or a poblano pepper.
• Wash the rice in running water before you add it to the pot, making sure it runs fairly clear. This will keep your grains separate and fluffy.
• Toast the rice with the oil before you add your green puree to it.
• Let the rice cook undisturbed after you cover the pot. If you stir rice as it's cooking with a ladle, you will also end up mashing the grains, which you don't want.
• Once you turn off the heat, resist the urge to peek and wait another 10 minutes.
• As soon as you open the lid fluff the grains of rice delicately with a fork.
• You can use brown rice to make this Mexican green rice. It will take longer for the brown rice to cook, and you will need to add more water. For two cups of rice, use 4 ¾ths cup of water, and after the liquid has come to a boil, cover and cook 45 minutes.
• To make the green rice in an Instant Pot, cut down water or vegetable stock to 2 cups for 2 cups of rice. Set the IP to pressure cook on high for five minutes. About 10 minutes after cooking has ended, release any remaining pressure, open the lid, and fluff the grains. For brown rice in the IP, use the same proportion of water (2 cups brown rice to 2 cups water/veggie stock) but increase cooking time to 15 minutes.

Serve

• Refried beans
• Salsa
• Guacamole

Related recipes

• Vegan Arroz con 'Pollo'
• Mexican Potato and Bean Cakes with Tomato Sauce
• Mexican Sweet Potato Hash with Black Beans and Tofu
• Vegan Enchiladas with Smoky Lentils

You might also like these recipes for Mexican red rice, refried beans and Mexican black beans casserole.

Recipe card

Mexican Green Rice

This Mexican green rice, Arroz Verde, is fresh and flavorful with cilantro, spinach, green chili peppers and lime, and it fits perfectly into any Mexican meal. Vegan, soy-free, nut-free and gluten-free recipe.

5 from 7 votes

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8

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Ingredients

 

• 2 cups raw basmati rice (or any long grain rice)
• 1 packed cup cilantro (roughly chopped)
• 1 ½ cups spinach (frozen is fine, thaw before using)
• 2-3 green chili peppers (like serrano or jalapeno)
• 1 medium onion (coarsely chopped)
• 4 cloves garlic (coarsely chopped)
• Juice of 1 lime
• 1 teaspoon avocado oil or any neutral oil
• Salt to taste
• 3 ½ cups vegetable stock (or water)

Instructions

 

• Place the rice in a colander and hold it under running water until the water runs fairly clear. Set aside.
• Place the spinach, cilantro, green chili peppers, garlic, onions and lime juice in a blender and blitz into a smooth paste. You shouldn't need any water, but if you do, add a tablespoon at a time to keep the blades running.
• Heat the oil in a large saucepan. Add the rice and toast it, stirring frequently, until the grains start to turn opaque.
• Add the blended spinach-cilantro, season with salt, and mix well. Add the vegetable stock or water. Taste, and add more salt if needed. The water should be slightly saltier than you'd like your rice to be.
• Bring the liquid to a boil, then cover the saucepan with a lid, turn down the heat to low, and let the rice cook, undisturbed, for 15 minutes.
• Turn off the heat. Do not open the lid but let the rice stand 10 minutes undisturbed. Then open the lid and fluff the grains with a fork.
• Serve.

Nutrition Information

Calories: 190kcalCarbohydrates: 41gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 420mgPotassium: 119mgFiber: 1gSugar: 2gVitamin A: 755IUVitamin C: 6mgCalcium: 27mgIron: 1mg

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Author: Vaishali · Holy Cow Vegan

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