Green rice is full of flavor and is the perfect side dish recipe for dinner tonight. It’s light, refreshing, and ready in just 45 minutes!
WHAT IS GREEN RICE?
Also known as arroz verde, this Mexican rice is made with a chile pepper and cilantro puree to give it its earthy color.
How to make green rice
INGREDIENTS & SUBSTITUTIONS
- Long grain white rice – short grain will be too sticky
- Poblano chiles – substitute Aneheim chiles to make this less spicier
- Garlic – fresh cloves or 1 teaspoon minced
- Chicken stock – chicken or vegetable broth will also work
- Vegetable oil – or any other neutral cooking oil
- Kosher salt
Soak and rinse the rice
Doing this removes any small debris, as well as the starch on the surface of the rice. Too much starch causes the rice to clump together and feel a little gummy when cooked.
Removing it creates rice that has a light, fluffy texture.
Make the chile puree
First, remove the stems and seeds from the peppers and cut the onion in half.
Next, add them to a hot, dry skillet and cook until they start to blister and char. This releases the oils and brings out the flavor.
Transfer the peppers and onion to a blender. Puree with the stock, garlic, and salt until smooth.
Cook the rice
Toast the rice in a skillet with some oil, then stir in the chile puree.
Simmer covered for about 20 minutes, then remove from heat and fluff with a fork.
Put the lid back on the arroz verde and let it rest for another 10 minutes. This allows the moisture to redistribute through the rice so it’s the right texture when serving.
Green rice recipe notes
- You may need more chicken stock (up to 2 cups total) depending on the brand of rice you use. Check the liquid requirements on the package and make adjustments as needed.
- Wear gloves when handling the peppers so the oils aren’t accidentally transferred to your face. If you don’t have gloves, wash your hands with dish soap after putting the peppers in the blender.
Can you freeze cooked rice?
Yes, cooked rice will last in the freezer for up to two months. Here’s how to do it:
- Let the rice cool completely before storing it. Divide into smaller portions, or at least the amount you’ll be using each time.
- Spoon into ziploc bags, then label the bags with the type of rice and the date you froze it.
- Spread the rice around in the bag so you can store them flat – this lets you stack multiple bags on top of each other and saves you overall freezer space.
- To reheat, steam the rice with a little bit of liquid in the microwave or on the stovetop.
MORE RICE RECIPES TO TRY
Watch how to make the arroz verde recipe below!
Green Rice (Arroz Verde)
- 1 cup long grain white rice
- 2 poblano chiles stem and seeds removed (optional)
- 1 jalapeño stem and seeds removed (optional)
- 2 garlic cloves
- 1 small onion cut in half
- 1/2 tsp salt
- 1 1/4 cups chicken stock
- 3 tbsp vegetable oil
- 1/4 cup cilantro chopped fine
- In a medium sized bowl add the rice and cover with boiling water. Allow to soak for 15 minutes. Drain, rinse with cold water, shake off excess water and set aide.
- Dry roast the poblanos, jalapeño and onion in a hot skillet until they start to blister and char slightly. Add to a blender along with the garlic, salt and chicken stock. Puree until smooth.
- Add the oil to a skillet or Dutch oven over medium heat and cook the rice for 2 minutes or so, stirring to coat, until golden in color. Add the chile puree. Bring to a boil, cover and reduce to simmer for 20 minutes.
- Remove from heat, add cilantro and fluff with fork. Cover again and let rest 10 minutes. Season to taste before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.