Green Mexican Rice (Arroz Verde)
You’ll feel like you’ve sat down to a meal in your favorite mexican restaurant with this slightly spicy Green Mexican Rice made with Cilantro, Jalapeno, Garlic, Spinach and chicken stock. 2 minutes in the extra prep added to your normal rice and you’ll LOVE the added flavor!
If you’ve already seen or tried my Mexican Rice with Tomatoes dish then you know I am a fan of flavored rice (Also made Coconut Rice). I’d have to say the only time I ever eat plain rice is baked brown rice or occaisonally steamed white rice when we are out to dinner. While we don’t eat rice that often in the house, I still have a rotation of probably 30 different varieties of rice I use for meals. The reason? Rice is a very neutral food that, like tofu for example, is just begging to be flavored and in turn is incredibly EASY to customize.
This dish literally took throwing a few ingredients into a food processor and adding it to the rice to make. This also leads me to my next tip. Looking to flavor your rice? Look to your entree! The Chicken Enchilada Tamale Bake contained almost all of the ingredients of this rice including onion, cilantro, jalapeno and garlic. What that means is if you were making the bake, the ingredients for this rice would not only be handy but would actually round out the use things like a single onion or a whole bunch of cilantro.
Looking for more rice options?
- Perfect Brown Rice, Every Time
- Halal Style Turmeric Middle Eastern Rice
- Mexican Rice with Salsa
- Light Coconut Rice
- Sushi Rice
Last thing that is awesome about this recipe? It totally reminds me of the green rice at El Torito Grill. Not the normal El Torito, but the higher end version of their restaurant. Living 400 miles away from it now, this brings a flavor of it back to me.
Add the spinach, cilantro, jalapeno, garlic, onion, salt and lime to a food processor and process until it looks like chimichurri sauce waiting for the oil, basically like a paste. Add the oil to the dutch oven or heavy bottomed pot and heat on medium high. Add the rice and cook until it starts to turn whitish, but not browning, about 5-7 minutes. Add the stock and the spinach-cilantro mixture to the pot, stir and turn down the heat to a low simmer. Cook for 15-18 minutes. Check quickly for doneness, then turn off heat and let sit covered and undisturbed for another five minutes. Fluff with a fork before serving, some of the herbs will collect on the top.
Any flavored rice recipes that you love and would love a recipe for? Sound off below in the comments! And lastly don’t forget to go check out the Chicken Enchilada Tamale Bake recipe from yesterday and the Easy Homemade Enchilada Sauce from Monday!
Green Mexican Rice (Arroz Verde)
- 2 cups spinach (cooked kale or chard would be a great substitute too)
- 3/4 cup cilantro leaves (it was about half a bunch for me)
- 1 jalapeno , deveined and deseeded
- 3 cloves garlic
- 1/4 yellow onion (aka brown onion)
- ¼ cup canola oil
- 2 cups long grain white rice
- 3 cups chicken stock (water works too)
- 3/4 teaspoon salt (1 teaspoon if you used water)
- 1 tablespoon lime juice
Add the spinach, cilantro, jalapeno, garlic, onion, salt and lime to a food processor and process until it looks like chimichurri sauce waiting for the oil, basically like a paste.
Add the oil to the dutch oven or heavy bottomed pot and heat on medium high.
Add the rice and cook until it starts to turn whitish, but not browning, about 5-7 minutes.
Add the stock and the spinach-cilantro mixture to the pot, stir and turn down the heat to a low simmer.
Cook for 15-18 minutes.
Check quickly for doneness, then turn off heat and let sit covered and undisturbed for another five minutes.
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