Green Mexican Rice (Arroz Verde)

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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!


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?

  1. Perfect Brown Rice, Every Time
  2. Halal Style Turmeric Middle Eastern Rice
  3. Mexican Rice with Salsa
  4. Light Coconut Rice
  5. 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. 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!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. 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!

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!

Recipe

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Green Mexican Rice (Arroz Verde)

5 from 11 votes
  • Yield: 8
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Course: Side
  • Cuisine: Mexican
  • Author: Sabrina Snyder
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!

Ingredients

  • 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

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. 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.
  2. Add the oil to the dutch oven or heavy bottomed pot and heat on medium high.
  3. Add the rice and cook until it starts to turn whitish, but not browning, about 5-7 minutes.

  4. Add the stock and the spinach-cilantro mixture to the pot, stir and turn down the heat to a low simmer.
  5. Cook for 15-18 minutes.

  6. Check quickly for doneness, then turn off heat and let sit covered and undisturbed for another five minutes.

Nutrition Information

Yield: 8 , Amount per serving: 269 calories, Calories: 269g, Carbohydrates: 41g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 356mg, Potassium: 207mg, Fiber: 1g, Sugar: 2g, Vitamin A: 823g, Vitamin C: 6g, Calcium: 25g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keywords: Green Mexican Rice (Arroz Verde), Mexican green rice
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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!

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!
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!

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Dinner Recipes Recipe Rice Sides Vegetarian Worldly Foods

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Comments

  1. My family is attempting to eat better so getting some green in our diets is key. I love this recipe! I did tweak it a bit. First I used brown rice, which makes it very hearty. I increased the lime juice and included the seeds of the jalapeno. My family isn’t keen on cilantro so I added more spinach. Finally a nice big squeeze of more fresh lime juice at the end.

  2. Wonderland full of enchanting plethora of flavours. How have I done without this site all the yrs I’ve been cooking & creating (that’s my excuse for some of the recipes I’ve come up with over the years, only fortunately many have worked).
    So nice to have this multiple choice of dishes (authentic) from across the Atlantic. Thanks to all those involved in putting together this creative workout of dishes just beging 2 B made.

    Sarah from Cheadle in England.

  3. YUM! Made this last night and it was terrific! There are only two of us, but I made it per the recipe to make sure I had the balances right, and i could alter in the future. For the greens, I used a combo of spinach, kale, and arugula.

    I also made the enchilada sauce for our enchiladas – it was also wonderful!

    Since we had so much rice, we bagged it up and now we have rice in the freezer to serve with the enchiladas. I wonder how long I’ll wait to pull those out of the freezer and eat it all!!!

  4. Okay, so there are a few sississ at my house (guilty as charged!) about spicy food. How spicy does the one jalapeno make this dish? Could I substitute something a little less spicy (green chilies, maybe? I do not have much experience with spicy ingredients). I’d like the dish to have a little heat, but not hear that it’s too spicy. I realize the perception of spiciness is subjective. Thanks for your help!

    1. It definitely does have a little bit of kick to it, so you can substitute in the green chile for your family of lightweights. 🙂 I hope you guys enjoy it!

  5. This sounds like a yummy side! I love Mexican rice but have never tried a verde one. I will most likely make this with my next batch of tamales! The recipe is missing a step or two though (when to mix the processed spinach ingredients into the rice).

  6. I love having rice with dinner. I make it a few times a week. I will have to try the Green Mexican Rice recipe. It looks like it has a ton of flavor.

    1. Makes you feel healthier for eating it even though it is still rice, haha. Also an easy way to get the kids to have at least a bit of spinach.

  7. I love all kinds of rice. This would be something for my family to try. I’ll have to save this recipe. It looks really good and I love that it’s a lot different then what we’d normally eat.

  8. Chicken stock in rice? I would never have thought of that but love the idea. Thanks so much for sharing 🙂 This dish sounds amazing.

  9. Yum. I’m a huge fan of rice, I eat it usually with every meal (and everyone else potatoes) so I could use a nice little change up for it!