Green Rice (Arroz Verde) is a aromatic Mexican-style rice cooked in a purée of spinach, cilantro, and a jalapeño or poblano pepper. Serve it with your favorite Mexican foods or try it as a side dish. It will soon become one of your favorite rice dishes!
I came across this recipe a long time ago when my kids were little and I was looking for ways to add more vegetables in their diets. The first ingredient I noticed was spinach and I knew that I had to try it. At first I left out the jalapeño, but as they got older I decided to add it and that made all the difference. The coconut milk or milk lessens the intensity of the jalapeño’s heat so it’s just the tiniest bit of spicy. It’s perfect! Try different combinations of greens like parsley or poblano peppers.
INGREDIENTS TO MAKE GREEN RICE
- Fresh baby spinach
- Fresh cilantro
- Jalapeño
- Chicken stock
- Coconut milk or milk
- Salt
- Butter
- Olive oil
- Jasmine or Basmati rice
- Onion
- Garlic cloves
HOW TO MAKE GREEN RICE (ARROZ VERDE)
- Place the spinach, cilantro, stock, jalapeño, milk, and salt in a blender and purée for about 1 minute; set aside.
- In a medium saucepan heat olive oil and butter until melted.
- Add the rice and toast the rice for 3-4 minutes, stirring every 30 seconds.
- Add the onion and garlic, sauté until softened, about 2 minutes.
- Add the puréed spinach mixture, stir well, and bring to a boil.
- Turn the heat to very low, cover the saucepan, and cook for 20 minutes.
- Remove from the heat and let the rice sit covered for 10 minutes.
- Fluff with a fork and serve.
SERVE GREEN RICE (ARROZ VERDE) ON THE SIDE OF MY RECIPES FOR:
- Chicken Enchiladas with Creamy Green Chile Sauce
- Sheet Pan Steak Fajitas
- Chicken-Bell Pepper Nachos
- Pork Tamale Pie
- Tex-Mex Pork Chop Foil Packets
- Tacos or Enchiladas.
- Beef, pork, chicken, or fish recipes.
- Delicious with vegetarian curries or meals.
- To make it Dairy-Free, leave out the butter, and use the coconut milk.
Green Rice (Arroz Verde)
Ingredients
- 1 ½ cups fresh baby spinach, tightly packed
- 1 cup fresh cilantro
- 1-2 fresh jalapeño, seeded
- 1 cup chicken stock
- 1 cup coconut milk or milk
- 1 tsp salt
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 ½ cups Jasmine or Basmati rice
- ½ cup onion, small diced
- 2 garlic cloves, minced
Instructions
- Place the spinach, cilantro, stock, jalapeño, milk, and salt in a blender and purée for about 1 minute; set aside.
- In a medium saucepan heat olive oil and butter until melted. Add the rice and toast the rice for 3-4 minutes, stirring every 30 seconds. Add the onion and garlic, sauté until softened, about 2 minutes.
- Add the puréed spinach mixture, stir well, and bring to a boil. Turn the heat to very low, cover the saucepan, and cook for 20 minutes. Remove from the heat and let the rice sit covered for 10 minutes. Fluff with a fork and serve.
Notes
- Be careful not to burn the rice on the bottom of the pan. Make sure to turn the heat to very low when cooking covered.
